| 传统发酵食品米发糕生产工艺的革新与现代化 |
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| 引用本文： | 柏芸,熊善柏,王欢欢,方炎鹏,赵思明. 传统发酵食品米发糕生产工艺的革新与现代化[J]. 粮食与食品工业, 2009, 16(5): 4-6 |
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| 作者姓名： | 柏芸 熊善柏 王欢欢 方炎鹏 赵思明 |
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| 作者单位： | 中国农业博物馆,北京,100125;华中农业大学食品科学技术学院,武汉,430070 |
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| 基金项目： | 湖北省重点科技攻关项目 |
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| 摘 要： | 介绍了传统米发糕的生产工艺及产品特色，对米发糕的生产工艺、加工原料、营养及质构特性等进行了研究，并提出了革新传统米发糕生产工艺需要解决的关键技术。
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| 关 键 词： | 发酵食品 米发糕 工艺 革新 |
Reformation and modernization of production technics of traditional ferment food of fermented rice cake |
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| Bai Yun,Xiong Shanbai,Wang Huanhuan,Fang Yanpeng,Zhao Siming. Reformation and modernization of production technics of traditional ferment food of fermented rice cake[J]. Cereal and Food Industry, 2009, 16(5): 4-6 |
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| Authors: | Bai Yun Xiong Shanbai Wang Huanhuan Fang Yanpeng Zhao Siming |
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| Affiliation: | Bai Yun , Xiong Shanbai, Wang Huanhuan, Fang Yanpeng, Zhao Siming( 1. China Agriculture Museum (Beijing 100125) 2. School of Food Science and Technology, Huazhong Agricultural University (Wuhan 430070)) |
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| Abstract: | The preparation technics and production characteristics of traditional fermented rice cake are introduced. The production technology, materials, nutrition and texture characteristics of fermented rice cake are researched. The key technics to reforming the production technology of fermented rice cake are mentioned. |
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| Keywords: | ferment food fermented rice cake technics reformation |
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