【摘要】 以东北粳米为原料,复配发芽糙米,采用两因素交叉分组试验设计,以感官评价和老化度为指标,优化方便米饭生产工艺.结果表明,方便米饭最优生产工艺为:发芽糙米添加量15%,米、水比例为1∶1.2.在不同贮藏时间,测定复配发芽糙米方便米饭的老化度,以老化度为指标构建动力学模型.建立了方便米饭老化度与贮藏时间的老化动力学模型Avrami方程.复配发芽糙米的方便米饭老化程度有所延缓,感官和食用品质得到提升,在方便米饭品质改良方面具有一定的应用价值.更多还原

【Abstract】 Northeast japonica rice was used as the raw material to compound with germinated brown rice.The two factor cross-grouping experimental design was adopted.The sensory evaluation and degree of retrogradation were used as indicators to optimize the convenient rice production technology.The results showed that the optimal technology of convenient rice was:adding 15% of germinated brown rice,ratio of rice and water 1:1.2.During different storage time,the retrogradation degree of convenient rice mixed with germinated brown rice was measured,and a dynamic model was constructed using the degree of retrogradation as the indicator.The Avrami equation,an aging dynamic model of retrogradation degree and storage time of convenient rice was established.The retrogradation degree of convenient rice compounded with germinated brown rice delayed,and its sensory and edible quality was also improved,which had a certain application value in improving the convenient rice quality.更多还原