Artificial rice was produced from rice flour on a single-screw extrusion machine.Based on one-factor-at-a-time experiments,an L9（34） orthogonal array design was employed to optimize the production formula of artificial rice for maximizing its comprehensive sensory evaluation,conducted by means of fuzzy mathematics.The results indicated that artificial rice made up of 2% GMS,4% soybean protein isolate and 1.25% compound modifier revealed improved boiling resistance and excellent sensory quality.Hence,the combined use of the three improvers can result in considerable improvement in the boiling resistance and eating quality of artificial rice.
国家科技期刊平台
NSTL
维普
万方数据
