Rice flour is a traditional Chinese food,which is very popular because of its unique soft texture and taste.According to the moisture content of the finished product,rice flour on the market can be divided into wet rice flour,semi dry rice flour and dry rice flour.In recent years,Luosifen has become the"online celebrity"product in the food industry.As the staple food and an important memory point of Luosifen in Liuzhou,the dried rice flour is more popular with consumers and is also an eternal memory of Liuzhou people.However,the quality of dried rice flour produced on the market is uneven,which affects the taste and quality of Liuzhou Luosifen.This paper discusses the quality evaluation indicators of dried rice flour from three aspects of sensory,physical and chemical,and microbi-ology,and summarizes the detection methods of related indicators,with a view to establishing a unified evaluation standard for dried rice flour,which is conducive to improving the quality of Luosifen in Liuzhou and promoting the development of Luosifen industry in Liuzhou.
NETL
NSTL
万方数据
