Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Modern Food》 2018-14
Add to Favorite Get Latest Update

Study on the Effect of Rice Varieties and Packaging Materials on Quality of Steamed Cake

Hou Xiaozhen;Huang Dingting;Zhang Bin;Yang Sujing;Liu Xiaohuan;College of Food Engineering and Biotechnology, Hanshan Normal College;  
Four kinds of rice(pearl rice, oil sticky rice, fragrant rice and brown rice) were selected to make steamed cake that a special snack in Chaozhou, taking sensory evaluation, color difference L value and protein content during storage as index, effects of different varieties of rice and packaging materials on quality of steamed cake was compared. Result showed that the protein content of steamed cake had not no great change during the storage period of experiment, which was between 1.35 ~ 1.81 g/100 g, besides the slightly significant difference in L value of pearl rice, oil-sticky rice, fragrant rice and brown rice have little effect on color stability of products; self-sealing bags, kraft paper and aluminum foil bags were suitable for the packaging of steamed cake.
【Fund】: 韩山师范学院青年基金项目(编号:LQ201505);; 2016年度广东省大学生创新创业项目(编号:201610578047);; 2015年韩山师范学院校级大学生创新创业项目;; 广东普通高校工程技术开发中心项目“粤东食品加工与安全控制工程技术开发中心”(编号:GCZX-A1415)
【CateGory Index】: TS205
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved