摘要
通过分析各地的粽子特色,对粽子国家标准中粽子的定义以及蛋白质、水分、酸价、微生物、粽叶的铜含量等关键指标进行了测试和研究,认为粽子国家标准的研究应考虑各地区粽子的特色,并提出了粽子的定义内容和蛋白质等关键指标的研究结果。
Through dumplings characteristics analysis of the country, the rice dumplings＇ definition in the national standards and the key indicators of protein, moisture, acid value, microbial, the copper content of bamboo leaves were test and researched. The result show that the national standard of the rice dumplings should take into account the characteristics of the different area, and put forward the research results of the key indicators, such as the definition of the rice dumplings and the content of protein.
出处
《食品工程》
2015年第2期34-37,51,共5页
Food Engineering
关键词
粽子国家标准
关键指标
研究
rice dumpling national standard
critical indicators
research
