食品工业科技2018，Vol.39Issue(9)：342-346,5.DOI:10.13386/j.issn1002-0306.2018.09.060
保鲜米饭工业化关键技术研究进展
Research progress of the key technology of fresh instant rice industrialization
摘要
Abstract
Fresh instant rice is a kind of instant food whose final form appears as rice.Its edible quality is better than dehydration instant rice which led to a bright prospect in instant food area.However,since its launch in Chinese market,it has not been popularized as successfully as the instant noodle.In our country,the technology of fresh instant rice processing was developed slowly and the key technology still need to be studied deeply.In order to provide the theoretical support for the study on the industrialization and practical application of fresh instant rice,some researches related to the fresh instant rice processing were conculded in this paper,such as the key technology,the selection of raw materials,the changes of the quality and the texture of the product.关键词
保鲜米饭/工业化/原料筛选/品质/结构Key words
fresh instant rice/industrialization/selection of raw materials/quality/texture分类
轻工纺织引用本文复制引用
孟庆虹,张守文,张志宏,严松,王丽群,张英蕾,关海涛,卢淑雯..保鲜米饭工业化关键技术研究进展[J].食品工业科技,2018,39(9):342-346,5.基金项目
现代农业产业技术体系建设专项资金资助项目(CARS-01-34) （CARS-01-34）
公益性行业(农业)科研专项经费项目(201403063). （农业）
