摘要
Abstract:Effectofmoisture-heatingtreatmentonthequalityofparboiledriceandprocessingoptimizationwerestudied.Resultsindicatedthattheriboflavinecontentofparboiledriceishigher,andthecolorislight,aromaisstrongandtheheadyieldratioishigherbysoakingwithacidandethanol,cookingathigh-pressureandthendryingwithhightemperature-highmoisture.Optimalprocessingparametersaresoakingpaddywithcitrateacidfor2h,thenwith1.5%ethanolfor1.5h,highpressurecookingfor30min,andthendryingunder55%RH,90~Cfor30min,coolingslowlyfor2.5h,andshellingandmillingimmediately.Headyieldratioandwholericeratiowas67.3%and87.0%respectively,thecoloroffinishedproductislight,ricearomaisstrong,andthecontentofriboflavineis2.47mg/100g.
出版日期
2001年06月04日（中国期刊网平台首次上网日期，不代表论文的发表时间）
