The Quality and Cooking Characteristics of Wash Free Rice Prepared from Different Process
The Quality and Cooking Characteristics of Wash Free Rice Prepared from Different Process
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不同工艺免淘米的品质及蒸煮特性
DOI：
10.5891/jafps.29.3
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发表时间：
2003
期刊：
影响因子：
--
通讯作者：
Y. Kato
中科院分区：
文献类型：
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作者：
Ichiro Shoji;Y. Kato
通过中等方法和干燥方法产生的洗涤的质量和烹饪特性，即（1）洗手米的重量少，而白度则高于通常的铣削米饭。将培养基方法与干方法进行比较，后者的白度较低，蛋白质和脂肪的比率更高。 （2）在检查洗涤液的浊度时，通过中等方法更高的两种自由米饭的纯度较高，并且米粒的损害小于干法。 （3）用光学微观显微镜观察蒸的米表面表明，干燥方法生产的蒸洗的米饭使脂肪的质量被Zudan染色的颜色变暗，这证明，许多白米麸和其他人仍然存在。 （4）进行感官评估，将剩余的自由米洗净一天，粘性较低，口感较低，整体评估较低，比通常的铣削大米，这显示出显着差异。
The qualities and cooking characteristics of wash free produced by the medium method and dry method, that is, (1) The weight of wash free rice is little less, and the white degree is higher than those of usual milled rice. Comparing medium method to dry method, the white degree of the latter is lower, and the ratio of protein and fat is little higher. (2) On examining the turbidity of washing liquid, the pureness of two kinds of wash free rice by medium method are higher, and the damage of rice grains is less than those by dry method. (3) The observation of the steamed rice surface with an optical-microscope shows that the steamed wash free rice produced by dry method makes the fat quality darken by zudan stained color, which proves that, much white rice bran and others remains. (4) Sensory evaluation was performed, wash free rice left over for one day, has lower stickiness, lower palate, and lower evaluation in overall than usual milled rice, which shows significant difference.