| 影响速冻汤圆品质因素的研究 |
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| 引用本文： | 张国治,姚艾东. 影响速冻汤圆品质因素的研究[J]. 河南工业大学学报(自然科学版), 2006, 27(3): 49-52 |
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| 作者姓名： | 张国治 姚艾东 |
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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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| 基金项目： | 河南省2001年重点科技攻关项目子项 |
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| 摘 要： | 研究了不同糯米粉粒度、粉质粘度、粉团配方、冷冻条件等对汤圆品质的影响,以提高汤圆感官品质,解决冷冻汤圆的开裂问题.
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| 关 键 词： | 糯米粉 速冻汤圆 品质 |
| 文章编号： | 1673-2383(2006)03-0049-04 |
| 修稿时间： | 2005-12-27 |
STUDY ON THE FACTORS INFLUENCED THE QUALITY OF DEEP-FROZEN GLUTINOUS RICE DOUGH |
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| ZHANG Guo-zhi,YAO Ai-dong. STUDY ON THE FACTORS INFLUENCED THE QUALITY OF DEEP-FROZEN GLUTINOUS RICE DOUGH[J]. Journal of Henan University of Technology Natural Science Edition, 2006, 27(3): 49-52 |
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| Authors: | ZHANG Guo-zhi YAO Ai-dong |
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| Abstract: | the factors affecting the quality of the dumplings made of glutinous rice such as size and viscosity of flour of glutinous rice,glutinous rice dough formulation and freezing condition etc were studied,in order to settle the problem of dumpling cracking and its dietary quality. |
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| Keywords: | flour of glutinous rice deep-frozen glutinous rice dough quality |
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