Effect of raw material ratio on quality of rice sour soup and optimization of preparation technology of rice slurry

Authors

WANG Rong, College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang,Hunan 422000 , China ；Hunan Provincial Engineerin
ZHAO Liang-zhong, College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang,Hunan 422000 , China ；Hunan Provincial Engineerin
XIE Chun-ping, College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang,Hunan 422000 , China ；Hunan Provincial Engineerin
OU Hong-yan, College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang,Hunan 422000 , China ；Hunan Provincial Engineerin

Abstract

The quality and physicochemical indexes of rice sour soup, made of glutinous rice, japonica rice and flour, were detected and the relative correlation with sensory scores were analyzed. Thereafter, the rice slurry was used to optimize the liquefaction and

Publication Date

6-28-2020

First Page

182

Last Page

187,192

DOI

10.13652/j.issn.1003-5788.2020.06.033

Recommended Citation

Rong, WANG; Liang-zhong, ZHAO; Chun-ping, XIE; and Hong-yan, OU (2020) "Effect of raw material ratio on quality of rice sour soup and optimization of preparation technology of rice slurry," Food and Machinery: Vol. 36: Iss. 6, Article 33.
DOI: 10.13652/j.issn.1003-5788.2020.06.033
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/33

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