Effect of cooking technology and chemical components on stress-relaxation property of cooked rice;
蒸煮工艺和化学成分对米饭应力松弛特性的影响
Research progress of the effect factors of quality and stalling mechanisms of cooked rice;
米饭品质影响因素及其老化机制研究进展
The volatile compounds from cooked rice obtained by atmosphere cooking,pressure-boiling cooking,and pressure-nonboiling cooking were extracted by solid phase micro-extraction and analyzed with gas chromatographymass spectrometry(GC-MS).
以大米为原料,采用固相微萃取方法提取常压蒸煮、高压蒸煮和压力无沸腾蒸煮的米饭挥发性成分,用气相色谱质谱联用仪(GC-MS)对挥发性成分进行测定,分析比较不同蒸煮方法制作的米饭香气的差异。
The effect of domestic microwave oven cooking on acrylamide in rice;
家用微波炉烹制米饭对生成致癌物质丙烯酰胺的影响
Influence of cooking treatments on digestion of rice carbohydrate;
烹制处理条件对米饭碳水化合物消化特性的影响
The texture characteristics and taste quality of milled rice processed under different values of water/rice ratio,soaking time and warm preservation time were studied.
对不同蒸煮条件(加水量、浸泡时间与焖制时间)下米饭的质构特性和食味品质的变化趋势进行研究,结果表明:对于所选品种,当加水量为米重的1。
Processing of extruded instant rice;
挤压方便米饭及其生产工艺
Effect of soaking treatment on quality of instant rice;
浸泡处理对方便米饭品质的影响
Technology for twice extrusion of instant rice with twin-screw extruder;
双螺杆二次挤压法制备方便米饭的工艺研究
The volatile compounds from fresh cooked rice and instant cooked rice were extracted by headspace solid micro-extraction(HS-SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS).
以新鲜米饭和方便米饭为原料,采用75μm CAR-PDMS涂层探头的固相微萃取器顶空取样,提取样品的挥发性成分,用气-质联用仪(GC-MS)对挥发性成分进行鉴定,检出新鲜米饭含有挥发性风味物质41种,方便米饭含有35种,均以挥发性羰基化合物和烃类化合物为主。
Gelatinization degree determination and texture profile analysis(TPA)were used in the study on the effect of amylases on retrogradation of instant rice.
通过测定不同样品的糊化度和质构特性来研究几种淀粉酶对即食米饭老化的影响,希望能够较好的解决即食米饭的老化问题。