摘要
研究了米粉粒度分布状况、米团配方、冷冻条件等对汤圆品质有影响的诸个因素 ,通过讨论最终确立了汤圆皮的配方 ,以解决冷冻汤圆的龟裂问题 ,提高其外观和食用品质。
The factors affecting the quality of the dumplings made of glutinous rice such as size distribution of rice flour, rice-flour dough formulation and freezing conditions etc were studied, on the basis of which, the formulation of dumpling skin was defined through discussion so as to settle the problem of dumpling cracking and to improve its appearance and dietary quality.
出处
《粮食与饲料工业》
CAS
2002年第12期42-43,共2页
Cereal & Feed Industry
关键词
冷冻汤圆
品质
糯米粉
米团
龟裂
配方
flour of glutinous rice
rice-flour dough
freezing
quality
