摘要
综述了糯米粉中直链淀粉、蛋白质、脂肪、细度、糊化特性及杂粮粉的添加对速冻汤圆品质的影响研究进展,以期为建立科学的速冻汤圆专用粉标准提供参考,并对今后速冻汤圆加工研究进行了展望。
In order to provide reference for the establishment of the standard of special powder for quick-frozen glutinous rice balls,the effects of amylose,protein,fat,fineness,gelatinization characteristics of glutinous rice and the addition of grain powder on the quality of quick-frozen glutinous rice balls were reviewed.Also,the future research on the processing of quick-frozen glutinous rice balls was prospected.
作者
黄心敏
HUANG Xin-min(Technology Center of Shanghai Liangyou(Group)Co.,Ltd.,Shanghai 200333,China)
出处
《粮食与油脂》
北大核心
2020年第10期5-7,共3页
Cereals & Oils
关键词
速冻汤圆
直链淀粉
蛋白质
脂肪
细度
糊化特性
杂粮
quick-frozen glutinous rice ball
amylose
protein
fat
fineness
gelatinization characteristic
multi-grain
