摘要
在传统的糯米糕加工工艺中加入荷叶黄酮提取液,并对糯米糕成品进行品质评价,结果表明,荷叶黄酮提取液的加入量为原料总量的10%时,糯米糕的品质最优,不仅具有普通糯米糕的色、香、味,而且具有独特的荷叶清香,比普通糯米糕更具有营养保健功能,市场前景广阔。
Lotus leaf flavone extract was added during the traditional process of glutinous rice cake.And the results of sensory evaluation showed that the raw material with 10 % flavone extract had the best quality.It had not only good color,smell and taste,but also special scent.As a new product with more nutrition and health care functions,the market prospects of lotus leaf glutinous rice cake were bright.
出处
《食品研究与开发》
CAS
北大核心
2010年第12期114-116,共3页
Food Research and Development
关键词
荷叶
糯米糕
保健食品
lotus leaf
glutinous rice cake
health food
