食品工业科技2012，Vol.33Issue(21)：134-137,141,5.
成熟度对渝甜糯蒸煮产品和烘烤产品品质的影响
Effect of maturity on cooking products and baked products quality of Yu-Tian waxy corn
摘要
Abstract
Texture analysis and sensory evaluation of cooking and baked products quality of different maturity Yu-tian waxy corn were studied. And the paper made a deep analysis of the correlation between texture parameters and texture parameters and sensory evaluation parameters.The results showed that the correlation between the texture parameters and sensory evaluation parameters of cooking products was quite good, the baked product texture parameters and sensory evaluation parameters also had a good correlation, and the Yu-tian waxy maize collected on 20d after pollination was suitable for cooked products, collected on 30d after pollination was suitable for baked products.关键词
渝甜糯/成熟度/蒸煮产品品质/烘烤产品品质Key words
Yu-tian waxy corn/maturity/cooking products quality/baked product quality分类
轻工纺织引用本文复制引用
曾顺德,赵小皖,高伦江,明建,赵国华..成熟度对渝甜糯蒸煮产品和烘烤产品品质的影响[J].食品工业科技,2012,33(21):134-137,141,5.基金项目
重庆市科委重点攻关项目（CSTC,2009AB1109）. （）
