1) quick-frozen instant rice
速冻方便炒饭
1.
The texture of quick-frozen instant rice was analyzed through TPA method by a texture instrument.
采用质构分析仪检测硬度,通过TPA模式对速冻方便炒饭的质构进行分析。
3) instant rice
方便米饭
1.
Processing of extruded instant rice;
挤压方便米饭及其生产工艺
2.
Effect of soaking treatment on quality of instant rice;
浸泡处理对方便米饭品质的影响
3.
Technology for twice extrusion of instant rice with twin-screw extruder;
双螺杆二次挤压法制备方便米饭的工艺研究
4) instant rice soup
方便稀饭
1.
The effects of proteinase,cellulase and pectinase on the qualities of instant rice soup were studied.
研究了中性蛋白酶、纤维素酶、果胶酶对方便稀饭品质的影响。
2.
The taste of instant rice soup largely depends on the rehydration of the product,and consequently,connected with the inner structure of instant rice granule.
方便稀饭的口感在很大程度上取决于成品的复水性 ,而成品的复水性与方便稀饭米粒内部淀粉结构密切相关。
5) α-instant rice
α-方便米饭
1.
Study on process technology and product quality of α-instant rice;
α-方便米饭加工工艺及产品品质研究
补充资料：速冻
用快速降低温度以保持食品新鲜特征和品质的方法。一般食品快速冷冻并保持在-18℃以下时，其组织内水分冻结成冰的晶粒较小，因而对食品组织的破坏程度较小，能起更好的保鲜作用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条