期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：4
页码：464-468
DOI：10.19026/ajfst.5.3292
出版社：MAXWELL Science Publication
摘要：In order to develop production technology of instant rice, this study was undertaken with the soaking and processing conditions to improve the quality of instant rice. Soaking temperature, soaking time and adding amount of water were all investigated to select the optimal soaking condition by measuring water absorption and moisture content. Pseudo-level method of L9 (34) orthogonal design tests were adopted to optimize the cooking process by physical properties mainly including hardness, adhesiveness and moisture content. Results showed that physical properties had significant linear relationship with three processing factors by multiple linear regressions and the optimal cooking process was maintaining pressure at 80 KPa for 4 min and stewing rice for 15 min.
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