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。
The results showed that tha qualities of instant rice soup hydrolyzed by pectinase were better than that hydrolyzed by the other two enzymes.
结果表明：采用果胶酶处理的方便稀饭品质优于其它两种酶处理的方便稀饭品质。
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。
应用推荐