| 湿磨法生产速冻糯玉米汤圆的工艺 |
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| 引用本文： | 龚魁杰,尹庆良,秦岭,吴建军.湿磨法生产速冻糯玉米汤圆的工艺[J].农产品加工．学刊,2006(5):53-54. |
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| 作者姓名： | 龚魁杰 尹庆良 秦岭 吴建军 |
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| 作者单位： | 山东省农业科学院,作物研究所,济南,250100 |
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| 摘 要： | 介绍了完全采用糯玉米生产速冻汤圆的生产工艺,通过湿磨法制取粉团,添加改良剂直接揉搓制作面皮,可以有效地防止速冻汤圆开裂和煮时的混汤等,生产出的汤圆具有同普通糯米粉生产的速冻汤圆同样的品质。实验提出添加增稠剂可提高产品的感官品质,其添加比例为0.6%。
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| 关 键 词： | 糯玉米 速冻汤圆 生产工艺 湿磨法 |
| 文章编号： | 1671-9646（2006）05-0053-02 |
| 收稿时间： | 2006-04-04 |
| 修稿时间： | 2006年4月4日 |
Technology of Quick-frozen Glutinous Corn Dumpling Made by Wet Grinding Method |
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| Gong Kuijie,Yin Qingliang,Qin Ling,Wu Jianjun.Technology of Quick-frozen Glutinous Corn Dumpling Made by Wet Grinding Method[J].Nongchanpin Jlagong.Xuekan,2006(5):53-54. |
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| Authors: | Gong Kuijie Yin Qingliang Qin Ling Wu Jianjun |
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| Abstract: | This paper introduced the technology of quick-frozen dumpling made of full glutinous corn, passing wet grinding method to take powder dumpling, add modifying agent and rolled to make the skin directly, while can prevent from crack and turbidity cooked effectively, the dumpling which produces has the same quality as the common glutinous rice. The experiment put forward to add hydrocolloid, which can improve the sense quality, and the total addition level is 0.6%. |
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| Keywords: | glutinous corn quick-frozen dumpling technology wet grinding method |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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