摘要
大米在储藏过程中产生一系列的物理和化学变化，导致大米食用品质的劣变，即陈化。采用合适的添加剂对陈米进行调理，可以消除陈米饭的异味和增香，改良质构，改善色泽，提高陈米的食用品质。
A series of physical and chemical changes will happen during storage of white rice, which can lead to deterioration of rice quality,i.e. rice ageing. Treating the aged rice by suitable additive, the peculiar smell can be eliminated, the colour and edible quality can be improved.
出处
《粮食与饲料工业》
CAS
北大核心
1998年第6期9-11,共3页
Cereal & Feed Industry
