食品科学 ›› 2001, Vol. 22 ›› Issue (1): 58-60.

• 工艺技术 • 上一篇    下一篇

用糯玉米制作速冻汤圆

 张欣, 董树亭, 董海州, 明永华   

  1. 山东农业大学
  • 出版日期:2001-01-15 发布日期:2012-02-14

Quick -Frozen Tangyuan Made of Glutinous Maize

 ZHANG  Xin, DONG  Shu-Ting, DONG  Hai-Zhou, MING  Yong-Hua   

  • Online:2001-01-15 Published:2012-02-14

摘要: 用糯玉米与糯稻米制作的速冻汤圆进行比较,表明用糯玉米制作速冻汤圆是可行的。并提出了糯玉米速冻汤圆的加工工艺。

关键词: 糯玉米, 速冻汤圆

Abstract: Quality evaluation of quick-frozen Tangyuan made of glutinous maize and glutinous rice was made.The result showed that the quick-frozen Tangyuan made of glutinous maize was practical.The Processing Procedure of glutinous maize Tangyuan was proposed.

Key words: Quick-frozen Tangyuan Glutinous maize