摘要
综述了丹棱冻粑的发展历史、加工工艺及产品特点,从制作工艺、产品特点等方面与米发糕进行了比较,并探讨了丹棱冻粑产业技术发展的途径。
The history,processing and product quality of Danling Dongba was summarized,which was com-pared fermented rice cake about technique and product characteristics.Then the developmental approaches of in-dustrial technique about Danling Dongba was carried out.
作者
古明亮
罗炯耀
徐茂芹
时开翠
GU Mingliang;LUO Jiongyao;XU Maoqin;SHI Kaicui(Sichuan Maohua Food Co.,Ltd,Meishan 620038,Sichuan,China;Sichuan Provincial Research Center of Engineering and Technology for Leisure Candy and Pastry,Meishan 620038,Sichuan,China;Sichuan International Science and Technology Cooperation Base for Candy and Baking Food,Meishan 620038,Sichuan,China;Market Supervision Commission of Danling County,Meishan 620020,Sichuan,China;Danling County People's Hospital,Meishan 620020,Sichuan,China)
出处
《粮食加工》
2019年第2期61-64,共4页
Grain Processing
基金
四川省企业技术创新专项(2016MS00234)
四川省重点技术创新项目(2018MS00046)
四川省科技计划资助项目(2018NZ0118)
关键词
丹棱冻粑
产品特点
发展途径
Danling Dongba
product features
developmental approaches
