摘要
火龙果具有较高的营养价值,与麻薯粉混合、蒸制后,火龙果麻薯具有独特的火龙果颜色及光泽,口感软糯弹牙,可提高麻薯的营养价值并赋予麻薯独特的颜色,使之具有高感官、高质量、高口感的特点。该工艺适合工业化生产,且具有一定的推广价值。
Dragon fruit had high nutritive value. The dragon fruit mochi had special color and glutinous taste after mixed it with mochi power and then steamed. This technology could improve the nutritive value and color of mochi.The dragon fruit mochi had pleasant sense, high quality and good taste. The processing technology was suitable for industrial production and had great promotional value.
作者
林丽静
龙倩倩
夏文
李积华
陈照米
LIN Lijing;LONG Qianqian;XIA Wen;LI Jihua;CHEN ZhaoMi(Institute of Agricultural Products Processing,Chinese Academy of Tropical Agricultural Sciences,Zhanjiang,Guangdong 524001;Zhejiang Miguo Fruit Ecological Agriculture Group Co,Ltd,Shaoxing,Zhejiang,312000)
出处
《热带农业工程》
2018年第2期11-13,共3页
Tropical Agricultural Engineering
基金
公益性行业(农业)科研专项项目(No.201303077)
关键词
火龙果
麻薯
工艺
Dragon fruit
mochi
processing technology
