Study on preparation technology of rice dumplings according to vitamin B1

doi:10.13386/j.issn1002-0306.2012.21.087

Study on preparation technology of rice dumplings according to vitamin B1[J]. Science and Technology of Food Industry, 2012, (21): 235-238. DOI: 10.13386/j.issn1002-0306.2012.21.087

Citation:

Study on preparation technology of rice dumplings according to vitamin B1[J]. Science and Technology of Food Industry, 2012, (21): 235-238. DOI: 10.13386/j.issn1002-0306.2012.21.087

Citation:

Study on preparation technology of rice dumplings according to vitamin B1[J]. Science and Technology of Food Industry, 2012, (21): 235-238. DOI: 10.13386/j.issn1002-0306.2012.21.087

Study on preparation technology of rice dumplings according to vitamin B1

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Abstract

Preparation technology of glutinous rice dumplings was developed according to the nutritional value and sensual evaluation. The results showed the optimum conditions for glutinous rice dumplings were as follows, the ratio of soaking solid-liquid ratio 1∶1.5, soaking temperature 30℃, rice soaking time 70min, draining time 40min, and boiling time 1h. Content of vitamin B1 in glutinous rice dumplings was 0.85mg/kg, 80.78% of vitamin B1 content in raw material, while the two numbers were 0.62mg/kg and 59.05% in the control, respectively.

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