三种杂粮在速冻汤圆加工中的应用
首发时间:2014-11-02
摘要:把糯玉米粉、马铃薯全粉和去皮绿豆粉添加到速冻汤圆皮中,研究了杂粮粉的添加量对汤圆失水率、汤圆汤的透光率、冻裂率以及汤圆食用品质的影响。结果显示:糯玉米粉添加量10%,马铃薯全粉添加量6%,去皮绿豆粉添加量1%~2%时制作的汤圆品质最好。
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Application of three kinds of grain in quick-freezing rice dumpling
Abstract:Waxy corn flour, potato flour and peeled mung bean flour were added in quick-freezing rice dumpling skin, the influence of the addition content of grains flour on the water loss rate、transmittance of dumpling soup、cracking rate and edible quality of quick-freezing rice dumpling were studied. The results showed : The optimum adding amount of waxy corn flour is 10%, the optimum adding amount of potato flour is 6% , The dosage range of peeled mung bean flour is 1%~2%.
Keywords: Waxy corn flour potato flour peeled mung bean flour quick-freezing rice dumpling
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