| 糯米粉的品质分析及速冻汤圆品质改良 |
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| 引用本文： | 张国治. 糯米粉的品质分析及速冻汤圆品质改良[J]. 冷饮与速冻食品工业, 2006, 12(2): 39-42 |
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| 作者姓名： | 张国治 |
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| 作者单位： | 河南工业大学粮油食品学院,河南郑州,450052 |
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| 摘 要： | 研究了不同糯米粉粒度、粉质粘度、粉团配方、冷冻条件等对速冻汤圆品质的影响,以提高速冻汤圆感官品质,解决速冻汤圆的开裂问题.
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| 关 键 词： | 糯米粉 速冻汤圆 品质 配方 感官评价 |
| 文章编号： | 1007-0818（2006）02-0039-04 |
| 收稿时间： | 2006-02-19 |
| 修稿时间： | 2006-03-20 |
Property Analysis of Flour of Glutinous Rice and Quality of Deep-frozen Glutinous Rice Dough |
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| ZHANG Guo-zhi. Property Analysis of Flour of Glutinous Rice and Quality of Deep-frozen Glutinous Rice Dough[J]. Beverage & Fast Frozen Food Industry, 2006, 12(2): 39-42 |
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| Authors: | ZHANG Guo-zhi |
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| Affiliation: | School of Food and Engineering, Henan University of Technology, Zhengzhou 450052, China |
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| Abstract: | The effects of particle size and viscosity of flour of glutinous rice, glutinous rice dough formulation and freezing condition on the quality of dumplings made from glutinous rice were investigated in order to resolve the problem of dumpling cracking and to improve its dietary quality. |
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| Keywords: | glutinous rice flour deep-frozen glutinous rice dough quality formula sensory evaluation |
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