摘要
对a化脱水方便米饭的加工工艺进行了初步探讨。结果表明 :籼米中添加 5 %的糯米 ,成品品质较好 ;大米浸泡时间 ,以水温为 6 0℃左右 ,浸泡时间为 4 0min为宜 ;大米蒸煮时 ,米与水的比例为 1∶1.2 ,蒸 2 0min为最适条件 ;米饭离散过程中 ,添加 2
The technology for or a-instant rice is discussed. It is concluded that 5% sticky rice added in xian rice can be made into better product; the most suitable condition for rice soaking is 40 min at 60℃ ; rice cooked in water in proportion to 1：1.2 in 20 min can be in effect; in the course of scatter , the rice added 2% fatty acid saccharose ester is reasonable and practical.
出处
《广东轻工职业技术学院学报》
2004年第3期1-3,共3页
Journal of Guangdong Industry Polytechnic
