厦门达智工贸有限公司

獨力包裝

三象牌水磨粘米粉

RICE FLOUR

Product description

The product is derived from whole grain rice, long grain rice, big broken grain rice or broken rice from which the husk has been removed.

Color and appearance

The product is of white color and has natural smell of rice flour. There is no stuffy, rancid or undesirable smell. It is completely free of husks and any foreign substance. No other type of granules except for rice granules is in the microscopic appreance. The product consists of rice granules forming themselves into an aggregrated group and/or appearing independently. Each rice granule is of 2 to 9 micrometer with appearance.

Aroma and Taste

The product is fresh, pure neutral taste. There is no rancid, mouldy or stale off flavors.

Typical analysis : Rice flour ( Wet Milling )

Physical and chemical properties:

Viscosity: Brabender viscograph ( 700 cmg. ) using 30 g. ( . ) rice flour suspended in distilled water 450 ml. has approximate :

Color of powder:

Color of rice flour with water after steaming:

Typical analysis : Rice flour ( Dry Milling )

Physical and chemical properties:

Color of powder:

Color of rice flour with water after steaming:

 中文成份表该产品是新鲜，纯中性的味道。酸败，发霉或陈腐的小康口味。

典型分析：米粉（湿磨）

物理和化学性：

内容规范
水分12.00 - 13.00％
干物87.00 - 88.00％
脂肪（.）0.30％
灰份（.）0.30％
蛋白（.）6.5 - 7.00％
碳水化合物（.）79.65 - 80.65％
pH值6.0 - 7.0
二氧化硫无
不超过160微米的粒径


粘度：布拉班德viscograph（700 CMG）。使用30?。（DW）米粉悬浮于蒸馏水450毫升。有近似：
  
大gelatization温度93摄氏度
峰值粘度糊化温度280卜
峰值粘度后冷却至30摄氏度500卜


粉的颜：

L（亮度）93.2
（绿）0.0
b（黄）4.3

大米面粉与水蒸后的颜：

L（亮度）63.0
（绿）1.6
B（黄）6.0

典型分析：米粉（干铣削）

物理和化学性：

内容规范
水分11.00 - 13.00％
干物87.00 - 88.00％
脂肪（.）0.30％
灰份（.）0.30％
蛋白（.）6.00 - 7.00％
纤维（）0.20％
碳水化合物（.）79.65 - 80.65％
pH值（10％浆料）6.0 - 7.0
二氧化硫无
不超过160微米的粒径


粘度：布拉班德viscograph（700 CMG）。使用30?。（DW）米粉悬浮于蒸馏水450毫升。有近似：
  
大gelatization温度93摄氏度
峰值粘度糊化温度280卜
峰值粘度后冷却至30摄氏度500卜


粉的颜：
  
L（亮度）93.2
（绿）0.0
b（黄）4.3

大米面粉与水蒸后的颜：

L（亮度）63.0
（绿）1.6
B（黄）6.0