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《Anhui Agricultural Science Bulletin》 2007-03
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Preliminary Study on Tea-rice Cake Processing Technique and Analysis on Function Ingredient of Tea

Sun Zhidong1Chenguo2Pan Juzhong1Xue Xuchu1Ding Weihong2(1 Product Processing Institute,Ningbo Academy of Agricultural Sciences,Ningbo 315040,China.2 Crops Research Institute,Ningbo Academy of Agricultural Sciences,Ningbo 315040,China.)  
The function ingredient of tea and quality characteristic of tea-rice cake was analyzed,and the novel tea-rice cake processing technology was preliminary studied in this paper.Results show that the novel developed tea-rice cake has much improved in colors,tastes and scents which high quality japonica rice produced in Ningbo as main raw material,and high quality blackglutinous as assistance one and adding extract of tea and else plants.It can not only enrich rice-cake kinds but also lengthen its shelf life.
【Fund】: 宁波市科技局攻关项目(编号2004C100031)
【CateGory Index】: TS272
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