学科分类
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3 个结果
  • 简介:Abstract:Usingglucono-8-1actone,sodiumcyclodextrinandproteinaseasmainriceunderdifferentconditionsandtheadditivepolyphosphate,emulsifier,13-thewater-absorbingqualityofmethodstoimprovetheediblequalityofcookedricearesystematicallyinvestigated.Theexperimentalresultindicatesthatthewater-absorbingabilityofriceatroomtemperaturecanbeincreasedsignificantlybysoakingitina1:2mixtureofsodiumpolyphosphateandglucono-8-1actone.Thecookedricequalitycanbeapparentlyimprovedbysoakinginamixtureofsodiumpolyphosphate,glucono-8-1actone,emulsifier,13-cyclodextrinandprotease.

  • 标签: 水稻 水含量 烹饪工艺 制作方法 原料
  • 简介:美国FirstQuality公司位于纽约州GreatNeck市,它宣布了一项计划,建设一座新的卫生纸/擦试纸生产厂。

  • 标签: FIRST 卫生纸 纽约州 生产厂 试纸
  • 简介:Abstract:Changesinthemillingquality,chemicalcharacteristics,eatingqualityanddynamicviscoelasticitiesofsevencultivarsofjapoinicariceafterabouteightmonthsstorageatroomtemperaturewerestudied.Comparisonsbetweennewandstoredricesshowedthatnoobviouschangesinmillingquality,amyloseandproteincontentwerefound.Thoughtherewasvarietaldifference,thepalatabilityofallcultivarsdeterioratedwithstorage.TheoveralleatingqualityofKoshihikariandEtsunan162storedricewerealmostthesameasthatofnewriceofNihonbareandXiushui11.Thedeteriorationinpalatabilitywasduetothedeteriorationoftheappearance,tasteandstickinessofcookedrice.Newricegrainfromcultivarswithagoodeatingqualityshowedarelativelyhighpalatabilityascomparewithstoredrice.Themoduliofcookedricegrainsofstoredricewereincreasedandvaluesoflosstangentofcookedricewaslowerthanthoseofnewrice,suchcasesinpoorpalatabilitycultivarsweremuchmoreobvious.Theeatingqualityofstoredricewasgenerallypoorforthecultivarswithahighfreefattyacidcontent.Inaddition,thebreakdownandmaximumviscosityvaluesinamylographiccharacteristicswereslightlyincreased.

  • 标签: 水稻 粘质 质量管理 脂肪酸