CAJ | 학술논문

以发芽糙米为主要原料，采用单因素试验和正交试验的方法，确定发芽糙米饭软罐头的最佳工艺参数。试验结果表明，当发芽糙米浸泡时间60 min、预煮时间15 min、蒸煮水的添加比例1.0∶2.0、高温杀菌时间30 min时，发芽糙米饭的感官评分最高。
이발아조미위주요원료，채용단인소시험화정교시험적방법，학정발아조미반연관두적최가공예삼수。시험결과표명，당발아조미침포시간60 min、예자시간15 min、증자수적첨가비례1.0∶2.0、고온살균시간30 min시，발아조미반적감관평분최고。
With the germinated brown rice as the main raw material, using the method of single factor test and orthogonal test, the opti-mal process parameters of soft canned germinated brown rice were determined. Experimental results show that the germinated brown rice achieved the highest sensory scores when the soaking time for germinated brown rice was 60 min, pre cooking time 15 min, the added cooking water is 1∶2, and high-temperature sterilization time is 30 min,.