摘要
研究了方便米饭储藏过程中的品质变化,结果表明:方便米饭在储藏过程中复水率、膨胀率和感官评分随时间延长而降低,复水时间延长;储藏过程的晶体结构有所变化,但结晶度变化不大;起始玻璃化温度上升,玻璃化温度范围缩小。
Study of rice during storage quality change, the results showed that the rchydration rate, expansion rate and sensory quanlity of instant rice decreased with time during storage, the rehydmtion time prolonging; the crystal structure changes slightly, and little changes was found in the crystallinity. The starting glass transition temperature rise and a narrower range of glass transition temperature was found during the strorage.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第5期505-507,共3页
Modern Food Science and Technology
关键词
方便米饭
老化
结晶度
instant rice
aging
crystaUinity
