摘要
研究了东北珍珠米、大酒米等6个常见市售大米气流膨化后膨化度和膨化产品感官品质情况,考察了大米理化特性对膨化品质的影响,结果显示:所考察的6种大米的膨化度和感官品质品种间差异明显,大米直链淀粉含量与其膨化品质有较强的相关性。
This paper studies the puffing degree and puffing sensory quality of puffing rice after the six common types of rice sold in market, such as the Northeast ‘pearl＇ rice and the large wine rice. Meanwhile, the influence of the rice＇physical and chemical characteristics and puffing quality are also studied. Results indicated that the puffing degree and puffing sensory quality of the six common types of rice differ remarkably. There a strong correlation between the amylose content of rice and the puffing quality.
出处
《食品科技》
CAS
北大核心
2007年第6期69-72,共4页
Food Science and Technology
关键词
大米
膨化
膨化特性
rice
expand
expanded characteristics
