摘要
以新鲜莲藕、糯米、高麦芽糖浆等为主要原辅材料,通过正交实验、单因素实验以及对比实验的方法,研究桂花糯米藕加工的新工艺,研制出风味优良、香甜糯可口的低糖桂花糯米藕生产新工艺,新工艺的关键工序是护色、蒸制、水煮、糖煮,采用新工艺,解决了传统工艺中产品质地较硬,贮藏中易褐变等问题。
Using fresh lotus root, sticky rice and high maltose syrup as materials, a new processing technology of low-sugar sweet-scented osmanthus sticky rice lotus root was studied by orthogonal, single factor and contrast test. And the lotus root product which processed using the new technology was fragrant, sweet, sticky and delicious. The key working procedure in the technological process was color protect, steaming, water boiling, and sugar boiling, which resolved the problems which texture of product was relative hard, and was easy brown.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第12期150-152,共3页
Science and Technology of Food Industry
关键词
低糖
桂花糯米藕
工艺
low-suqar
sweet-scented osmanthus stickv rice lotus root
processing technology
