| 苜蓿饺子的研制 |
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| 引用本文： | 李苇航,刘淑娟,李雯,关茹祎,李德锋,史莹华.苜蓿饺子的研制[J].农产品加工．学刊,2021(1). |
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| 作者姓名： | 李苇航 刘淑娟 李雯 关茹祎 李德锋 史莹华 |
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| 作者单位： | 河南农业大学 |
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| 基金项目： | 国家牧草产业技术体系建设专项基金项目(CARS-34)。 |
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| 摘 要： | 为研制出苜蓿饺子的较优配方,用苜蓿、猪肉、白菜、韭菜和平菇等材料不同比例搭配制成6种不同配方的苜蓿饺子,通过外观评价和品尝评价,筛选出苜蓿饺子的最佳配方为苜蓿与猪肉5∶3搭配,此配方下苜蓿饺子口味最佳,可以更好地体现出苜蓿的清香,味美不油腻。将最优配方制成的苜蓿饺子,进行市场接受度等市场调查,通过公众品尝得出苜蓿与猪肉配比为5∶3时,苜蓿饺子的口感、味道能得到公众认可。
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| 关 键 词： | 苜蓿 饺子 口味 研制 |
Development of Alfalfa Dumpling |
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| LI Weihang,LIU Shujuan,LI Wen,GUAN Ruyi,LI Defeng,SHI Yinghua.Development of Alfalfa Dumpling[J].Nongchanpin Jlagong.Xuekan,2021(1). |
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| Authors: | LI Weihang LIU Shujuan LI Wen GUAN Ruyi LI Defeng SHI Yinghua |
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| Institution: | (He'nan Agricultural University,Zhengzhou,He'nan 450002,China) |
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| Abstract: | In order to develop a better formula of alfalfa dumpling,six different formulas of alfalfa dumpling were made with different proportions of alfalfa,pork,cabbage,leek and pleurotus ostreatus.The best formulation were selected through testing evaluation,which the ratio of alfalfa and pork was 5∶3 can better reflect the fragrance of alfalfa.Through the market investgation of teste and mouthfeel,it was concluded that when the ratio of alfalfa and pork was 5∶3,the taste of alfalfa and pork was very delicious,and accepted by the public. |
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| Keywords: | alfalfa dumpling taste development |
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