食品工业科技2012，Vol.33Issue(5)：277-279,284,4.
提高挤压膨化糙米粉的冲调分散性
Improving the dispersibility of extrusion brown rice powder
马涛 1卢镜竹2
作者信息
- 1. 辽宁省农科院食品与加工研究所,辽宁沈阳110161
- 2. 沈阳农业大学研究生院,辽宁沈阳110161
- 折叠
摘要
Abstract
By extrusion,brown rice powder after reconstitution was rich in nutrition,while rice smell was outstanding with the characteristics of a smooth delicate taste.But the paste liquid viscosity was high.And the poor water dissolved dispersion brought edible inconvenience.The results showed that the extrusion brown rice powder had good stability and poor dispersibility.Through orthogonal experiment：expanded brown rice powder 60 meshes,maltodextrin 15%,sucrose ester 0.12%,monoglyceride 0.55%,which could evidently improve the water dissolved dispersion of expanded brown rice powder.关键词
挤压膨化/糙米粉/分散性Key words
extrusion/brown rice powder/dispersibility分类
轻工纺织引用本文复制引用
马涛,卢镜竹..提高挤压膨化糙米粉的冲调分散性[J].食品工业科技,2012,33(5):277-279,284,4.
