研究了中性蛋白酶、纤维素酶、果胶酶对方便稀饭品质的影响。
The effects of proteinase, cellulase and pectinase on the qualities of instant rice soup were studied.
结果表明：采用果胶酶处理的方便稀饭品质优于其它两种酶处理的方便稀饭品质。
The results showed that tha qualities of instant rice soup hydrolyzed by pectinase were better than that hydrolyzed by the other two enzymes.
方便稀饭的口感在很大程度上取决于成品的复水性，而成品的复水性与方便稀饭米粒内部淀粉结构密切相关。
The taste of instant rice soup largely depends on the rehydration of the product, and consequently, connected with the inner structure of instant rice granule.
透彻了解淀粉结构从而对稀饭米粒组织结构进行有效修饰是生产可接受方便稀饭的基本前提，对改善食品品质具有极其重要的意义。
For understanding the structure of starch, modifying the structure of rice granule and for improving food quality, the structure change of rice granule in the processing was observed by using SEM.
真空断热，保温、保冷，焖烧已煮好的稀饭、炖品、花茶轻松方便。
Vacuum breaks heat, heat preservation, the anti-condensation, braised burn already cooked porridge, type of stew, jasmine tea easily.
真空断热，保温、保冷，焖烧已煮好的稀饭、炖品、花茶轻松方便。
Vacuum breaks heat, heat preservation, the anti-condensation, braised burn already cooked porridge, type of stew, jasmine tea easily.
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