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.
出处
《农产品加工（下）》
2009年第11期52-54,共3页
Farm Products Processing
关键词
黑糯玉米粉
制粉工艺
速冻汤圆
品质
black waxy corn meal
milling process
frozen tangyuan
quality
