美食研究
美食研究
미식연구
Culinary Science Journal of Yangzhou University
2015年
3期
61-64
,共4页
方便米饭%原料适应性%工艺条件%抗老化%研究进展
方便米飯%原料適應性%工藝條件%抗老化%研究進展
방편미반%원료괄응성%공예조건%항노화%연구진전
instant rice%raw materials adaptability%process conditions%aging resistance%research progress
方便米饭是经工业化生产的一种即食食品,其口感和风味与新鲜米饭基本相同,且与方便面相比营养更加均衡,在口味上十分适合以稻米为主食的人群食用. 目前国内外学者对方便米饭在原料适应性、食味品质评价、工艺条件和抗老化四个方面的研究表明,方便米饭有着广阔的发展前景.
方便米飯是經工業化生產的一種即食食品,其口感和風味與新鮮米飯基本相同,且與方便麵相比營養更加均衡,在口味上十分適閤以稻米為主食的人群食用. 目前國內外學者對方便米飯在原料適應性、食味品質評價、工藝條件和抗老化四箇方麵的研究錶明,方便米飯有著廣闊的髮展前景.
방편미반시경공업화생산적일충즉식식품,기구감화풍미여신선미반기본상동,차여방편면상비영양경가균형,재구미상십분괄합이도미위주식적인군식용. 목전국내외학자대방편미반재원료괄응성、식미품질평개、공예조건화항노화사개방면적연구표명,방편미반유착엄활적발전전경.
Instant rice is a kind of ready-to-eat food of industrial production.It is basically the same as fresh rice in taste and flavor and is a more balanced diet than instant noodles.Instant rice is therefore a quite suit-able staple for people living on rice.Present researches home and abroad on its raw material adaptability, pal-atability evaluation, process conditions and aging resistance indicate that instant rice has a wide development prospect.
