摘要
选取15种粳米、籼米及市场上常见的4种糯米粉制作汤圆,与市售宁波汤圆理化性质、感官特性及质构进行比较。结果表明,浙糯106水磨制成的糯米粉较适宜制作宁波汤圆,其主要品质指标已达到宁波汤圆的品质水平,是供试品种中最适于加工成宁波汤圆的品种。
15 kinds of Japonica and Indica rice,and 4 kinds of glutinous rice flours commonly used in the market for making glutinous rice balls,were selected and compared.The physicochemical properties,sensory characteristics and texture of the commercially available Ningbo glutinous rice balls were investigated.The results showed that the glutinous rice flour made from Zhenuo 106 by water milling was more suitable for the production of Ningbo glutinous rice balls.Its main quality index has reached the quality level of Ningbo glutinous rice balls,and it was the most suitable variety for this processing.
作者
潘丽红
罗小虎
王莉
陈正行
PAN Li-hong;LUO Xiao-hu;WANG Li;CHEN Zheng-xing(National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University,Wuxi, Jiangsu 214122, China)
出处
《食品与机械》
北大核心
2019年第8期195-199,共5页
Food and Machinery
基金
“十三五”国家重点研发计划(编号:2017YFD0401200)
全国粮食行业青年拔尖人才项目(编号:LQ2018302)
江苏省农业科技自主创新资金(编号:CX〔17〕1003)
现代农业产业技术体系建设专项资金资助(编号:CARS-02-32)
国家食品科学与工程一流学科建设项目(编号:JUFSTR20180203)
关键词
宁波汤圆
稻米品种
理化性质
感官特性
质构
Ningbo rice balls
rice variety
physical and chemical properties
sensory properties
texture
