影响速冻汤圆品质因素的研究  

STUDY ON THE FACTORS INFLUENCED THE QUALITY OF DEEP-FROZEN GLUTINOUS RICE DOUGH

作　　者：张国治[1] 姚艾东[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2006年第3期49-52,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省2001年重点科技攻关项目子项

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.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.

关 键 词：糯米粉 速冻汤圆 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]