摘要
随着社会的发展,人们对米饭提出了新的需求,从传统的追求食味发展到目前注重风味、营养、健康、方便等多重功能。从米饭的风味、营养特性、物化性质等方面阐述了米饭的品质,以及烹制方式对米饭品质的影响,并对其研究前景进行了展望。建立完善的米饭品质检测与控制体系,开发人性化且方便健康的米饭烹制方式是发展方向。
With the development of society, the new requirement to cooked rice products was proposed, from the traditional pursuit for taste to the demand for flavor, nutrition, healthy and convenient. The properties of cooked rice products, including flavor, nutritional characteristics, physical and chemical Characteristics and so on, the effects of cooking technologies on the quality of rice, were discussed. Finally, the trend of this field is prospected. To establish the consummate detection and regulation system of cooked-rice quality, along with developing the convenient and healthy cooked rice, is the new direction.
出处
《粮食与饲料工业》
CAS
北大核心
2008年第11期5-8,共4页
Cereal & Feed Industry
关键词
米饭
烹制
品质
物化性质
cooked rice
cooking technology
quality
physical and chemical characteristics
