本文以莲藕、猴头菇、香菇、玉米为原料，莲藕采用擦茸制作藕圆的加工工艺，

本文以莲藕、猴头菇、香菇、玉米为原料，莲藕采用擦茸制作藕圆的加工工艺，猴头菇、香菇、玉米经过适当的处理加工，将原料组合在一起。通过对盐、黑胡椒粉、姜茸不同比例进行调配研究莲藕素馅饺子。在单因素实验的基础上通过正交实验确定盐最佳用量是处理后原料总重的2﹪，黑胡椒的最佳用量是处理后原料总重的2﹪，姜茸的最佳用量是原料处理后总重的3﹪。在此参数下可制作出营养健康、香气协调、口感细腻的迎合湖北人口味的莲藕素馅饺子。

結果 (英文) 1:

Based on Lotus roots, mushrooms, mushrooms, corn as raw material, making Lotus root with minced Lotus used to wipe round process, monkey head mushroom, mushrooms, corn, after appropriate processing, raw material to be grouped together. Through the salt, black pepper, ginger in different proportions for research on Lotus vegetarian dumplings. Single factors based on the orthogonal optimum dosage of salt is the total weight of the processed raw materials 2 implementation the optimum amount of black pepper is the total weight of the processed raw materials 2 implementation of optimal dosage of ginger is the total weight of the raw materials processed by 3. This parameters can produce aroma nutrition health, coordination, delicate taste to meet Hubei taste in Lotus vegetarian dumplings.

結果 (英文) 2:

In this paper, lotus root, Hericium, mushrooms, corn, lotus root lotus making use rubbing Velvet round process, Hericium, mushrooms, corn after proper treatment process, the raw material together. Through the salt, black pepper, ginger different proportions for the deployment Root Lotus vegetarian stuffing dumplings. Based on single factor experiments to determine the optimum amount of salt is the total weight of the processed raw materials 2% by orthogonal experiment, the optimum amount of black pepper is the post-processing of raw materials 2% of the total weight, the optimum amount of raw materials ginger after treatment the total weight of 3%. In this parameter can produce healthy nutrition, aroma coordination, delicate taste cater to the tastes of Hubei Lotus vegetarian stuffing dumplings.

結果 (英文) 3:

In this paper, lotus root, Hericium, letinous edodes, corn as raw material, the processing technology and clean the lotus round lotus, Hericium, letinous edodes, corn after processing the raw materials will be combined together. Through the study of the deployment of the lotus root vegetable dumplings on salt, black pepper and ginger in different proportions. On the basis of single factor experiment by orthogonal experiment to determine the optimal amount of salt is 2% of the total weight of raw materials after the treatment, the best dosage of black pepper is 2% of the total weight of raw materials after the treatment, the best dosage of ginger is the raw material after processing 3 weight%. This parameter can produce healthy, delicate taste, fragrance taste people to Hubei lotus root vegetable dumplings.