| 王永辉，张名位，张业辉，魏振承，唐小俊，张瑞芬.米粉的品质评价方法及其原料标准的研究进展[J].广东农业科学,2012,39(4):70-72 |
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米粉的品质评价方法及其原料标准的研究进展 |
| Research progress in rice noodle quality evaluation methods and material standards |
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| DOI： |
| 中文关键词: 米粉 品质评价 原料标准 |
| 英文关键词: rice noodle quality evaluation material standards |
| 基金项目: |
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| 摘要点击次数: 1697 |
| 全文下载次数: 1032 |
| 中文摘要: |
| 米粉是我国的一种传统食品。但直到目前，尚无米粉国家标准，造成行业内缺乏统一的米粉品质评价方法以及原料米的选用标准。分析了现有的米粉标准中的问题，综述了米粉品质评价方法的研究进展，同时介绍了原料米与米粉品质的关系，以及原料米选用标准方面的研究进展，以期为建立统一的品质评价标准和米粉的原料选用标准提供参考。 |
| 英文摘要: |
| Rice noodle is a traditional food in China. However, there is no national standard for rice noodle so far. Thus, the rice noodle industry lacks universally accepted quality evaluation methods for rice noodle and selection standards for rice materials. This article analyzed the existing problems wtih the present rice noodle standards and summarized the research progress of rice noodle quality evaluation methods, including the traditional sensory evaluation and the objective evaluation methods. Furthermore, this article introduced research progresses on the relationship between rice raw materials and the quality of rice noodle, and rice raw material selection standards, with the aim of providing the reference for establishing the universally accepted rice noodle quality evaluation standard and the rice raw material selection standards for rice noodle. |
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