文档介绍：l 伊宁些****工
相霄 S专辑忖
Scie仰 and Technolog;y rf Food Industry
~8i]臼号~lf3[JJ) 臼 ro白白***@ffi臼白白
乡长应举,牵苗去‘,冯小菌
(河南农业大学食品科学技术学院,河南郑州 45ω02)
摘摸:通过对粮叶验收时的尺寸、柔韧性不合格卒,处理后不合格卒,生产中产品不合格率的统计分析,结采农明,
lOOg 规格的棕子的失露米、炫角等现象较严絮,该规格的棕子用叶在原料验收时的柔韧性、尺寸不合格率以及原料处
理后的尺寸不合格率均较高。
关键词:林叶,品质,不合格年,研究
Investigate on the quality of quick…freeze
steamed rice dumpling leaf
ZHU Ying呻 ju , LI Miao- 归m' , FENG Xiao甲对a
( College of Fωd, Science & Technology , Henan Agricultural University , Zhengzhou 450∞2 , China)
Abstrac址: The unqualified rate of the steamed rice dumpling leaf' s size , flexible , the size after processing , and
the product during the production were investigated. The results showed that the clamp dew rice and ro忧en angle
of 1ω9 specification steamed rice dumpling were serious. The leaf of the steamed rice dumpling in this
specification' s had higher unqualified rate about raw material' s flexibility , size , as well as the raw materials size
after processing.
Key words: steamed rice dumpling leaf; quality; unqualified rate; investigation
中图分类号: 文献标识码:A 文意编号: 1ω2-0306(2ω8 )05-0142…归
速冻将于是由棕叶直接包裹的食品,不但品种没有明确的标准要求,所以对其品质进行分析研究
卒商、使用方便,问时也克服了地区及季节的限矗很有必要的。
制[] 。裹用棕子的棕叶通常有竹叶、苇叶、荷叶凡 1 材料与方法
种 l310 目前用于包制梯子的多是竹叶,竹叶不仅含有
实验材料
人体必、需的各种做 f聂元肃、髓基盼、黄酬主题化合物,
干靠农叶也描大型牒叶、中型桦叶、小组棉叶,
能够赋予棕子特有的清香,而且还是天然的抗氧化
干棕叶本身颜色发白,盟现?炎操色,柔韧性较慧,昂
刑,能使掷叶