Research on Jinggang red rice treated with microwave and its texture evaluation;
微波调理井冈红米饭的研制及质构评定
In this article, we studied the processing techniques of the instant Jinggang red rice,and obtained the optimal production conditions by parameter selecting.
3g/100g大米,浸泡料液比1∶5,浸泡时间20min,制成的井冈红米饭成品滋味好,营养丰富,香气诱人。
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