食品工业科技2013，Vol.34Issue(3)：223-227,5.
传统冲调型糯米粉加工工艺的研究
Study on processing technology for a kind of traditional instant rice powder
摘要
Abstract
The processing technologies and parameters for a kind of traditional instant rice powder were studied to accelerate its industralization.The results were described as follows;rice was soaked in water at room temperature for 3h after being washed cleanly, steamed for 25min at atmospheric pressure, dried to moisture content about 10% ,stir-fried,and finally ground and sieved to granularity smaller than 140 mesh.The product was good in water -mixing property and sensory quality.关键词
冲调型米粉/加工工艺/冲调性/感官评价Key words
instant rice powder/processing technology/water-mixing property/sensory evaluation分类
轻工纺织引用本文复制引用
张月阳,辛儒岱,高远莉,李秀娟,潘思轶..传统冲调型糯米粉加工工艺的研究[J].食品工业科技,2013,34(3):223-227,5.基金项目
湖北省农业科技创新中心创新团队项目(2007620). （2007620）
