黑糯玉米汤圆粉制粉工艺的研究  

Comparative Study on Milling Technology of Black Waxy Corn Meal Dumpling

作　　者：王安建[1] 侯传伟[2] 魏书信[2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]河南省农科院农副产品加工研究所,河南郑州450002

出　　处：《农产品加工（下）》2009年第11期52-54,共3页Farm Products Processing

摘　　要：研究了用4种不同制粉工艺加工的黑糯玉米汤圆粉的品质,通过对出粉率和粉质黏度的测定,以及对它们做成的速冻汤圆进行感官评价,优选出具有优良的速冻汤圆加工特性的黑糯玉米汤圆粉的生产工艺。In this paper, four different milling technology of black waxy corn dumpling meal quality were studied. The production process of black waxy corn powder were selected by the determination of powder rate and viscosity, and the frozen dumpling were evaluated.

关 键 词：黑糯玉米粉 制粉工艺 速冻汤圆 品质 

分 类 号：TS972.116.4[轻工技术与工程]