【摘要】 选择了多种食品添加剂及物理加工方法对黑米的蒸煮品质进行了改良 ,并对这 2种方法的效果进行了比较。结果表明 ,特轻碾制法是较为理想的改良方法。整粒黑米的差示扫描 (DSC)表明 ,碾减率控制在 1%～ 3%时 ,效果较好。更多还原

【Abstract】 The improvement of the cooking quality of black rice was studied by means of multiple food ingredients and physical processing, and the results of two methods were compared. The results showed that especially gentle milling was a relatively ideal method for the quality improvement, and the optimum degree of bran removal was 1%～3%.更多还原