Process Optimization and Flavor Composition Analysis of Extruded Lentinus edodes Stir-fried Rice

Process Optimization and Flavor Composition Analysis of Extruded Lentinus edodes Stir-fried Rice

In order to improve the nutritional value of traditional fried rice and improve its flavor components, this study took indica rice flour as raw material, added an appropriate proportion of Lentinus edodes powder, squeezed the rice by extruding and granulating Lentinus edodes, and then obtained insta...

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Bibliographic Details
Main Authors: Tao YANG, Xueye XU, Xinzhen ZHANG, Zonghui TANG, Yue SUN, Xueling LI, Jin LIANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-04-01
Series:Shipin gongye ke-ji
Subjects:
extruded lentinus edodes stir-fried rice
response surface
nutritional ingredients
electronic nose
gas chromatography-ion mobility spectrometry (gc-ims)
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060090

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060090

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