Optimization of Formula Process of Pre-Cooked Nutritional Compound Brown Rice Flour Based on Fuzzy Mathematics Sensory Evaluation Method
In this study,with germinated brown rice flour treated with microwave freeze-drying as the raw material,water absorption index and water solubility index combined with fuzzy mathematics sensory score as the indexes,the effects of the addition amount of black bean flour,resistant dextrin and erythritol on the quality of pre-cooked nutritional compound germinated brown rice flour are studied,and the nutritional characteristics,hygiene indexes and storage stability of compound germinated brown rice flour are analyzed.The research results show that the optimal formula of nutritional compound germinated brown rice flour is 20％black bean flour,8％resistant dextrin and 4％erythritol.The nutritional value of compound brown rice flour is improved,the hygienic indexes conform to the national standard,and after 120 days of storage,the freshness decreases,but it's still higher than that of raw grain brown rice.
germinated brown ricefuzzy mathematics sensory evaluationmicrowave pre-cookingnutritional compound brown rice flour
NETL
NSTL
万方数据
维普
