【摘要】 研究发现 ,传统糯米团制品往往会出现粘牙、塌陷、开裂等现象 ,适当加入一定比例的粳米粉及食品添加剂可减缓并改善这些现象的发生 ,并可提高它的弹性及α度。采用正交试验得出产品加水量为 70 % ,瓜尔豆胶 0 .10 % ,β 环状糊精 0 .15 % ,蔗糖酯 0 .30 % ,ω(糯米粉 ) :ω(粳米粉 ) =3∶2 ,速冻解冻后制品基本不变更多还原

【Abstract】 The paper tells us that the traditional products of glutinous rices often has the phenomena of gluting the teeth, collapsing, cracking and so on. Adding appropriate amount of japonica rice flour and additives can avoid these phenomena and enhance its elasticity and α degrees. The formula from the orthogonal tests is 70% water, 0.10%guar gum, 0.15% β CD, 0.30% sucrose fatty acid ester, glutinous rice flour / japonica rice flour=3/2. The characteristics of the products remain unchanged after defreezing.更多还原