作　　者： ; ; ; ;

机构地区： 安徽科技学院工学院

出　　处： 《食品工业科技》 2005年第12期55-56,共2页

摘　　要： 以香粳99为原料发芽制得发芽糙米,研究了日光干燥、普通热风干燥、微波干燥和真空冷冻干燥对其主要营养成分、加工性能指标及色泽的影响。结果表明,真空冷冻干燥对发芽糙米品质影响最小,其次是微波干燥和普通热风干燥。 In this experiment, germinated brown rice of xiangjing99 was selected to study the effect of sunshine drying, hot-air drying, microwave drying and vacuum -freeze drying to its nutrient, processing ability and color change .The result showed that the nutrition and quality of the germinated brown rice could be mainly preserved by vacuum-freeze drying followed by microwave drying and hot-air drying.

关 键 词： 发芽糙米 干燥 营养成分 加工性能 色泽

领　　域： [轻工技术与工程] [轻工技术与工程]