The Key Magazine of China Science and Technology
Included by EBSCO Research Database Chemical Abstracts (CA)
Food Science and Technology Abstract (FSTA) Japan Science and Technology Agency (Chinese Bibliographic Database) (JSTChina) Ulrich's Periodicals Directory (UPD)
Research Progress on Effect of Brewing Methods on Brewing Quality of Rice Paste
Instant rice paste is a kind of colloidal solution with certain viscosity and consistency formed by mechanical crushing and boiling of grain. Due to its functional characteristics of instant energy supply, strong flavor and rich nutrition, it can quickly adapt to today’s fast-paced life. Water temperature and water quantity can influce water solubility index and gelatinization degree of rice paste after gelatinization. Pasting viscosity and dissolved lubrication degree of rice paste can be affected by punching particle size and modifier treatment. Suitable bubbling parameters based on pasting properties and solubility of rice paste can effectively improve the instant solubility, stability and taste of rice paste. The effects of four brewing methods (water temperature, water volume, particle size and modifier treatment) on the rheology, texture and sensory quality of cereal paste were reviewed. It is expected to provide some reference for the practical application of rice paste.