本文以莲藕、猴头菇、香菇、玉米为原料，莲藕采用擦茸制作的加工工艺，猴头

本文以莲藕、猴头菇、香菇、玉米为原料，莲藕采用擦茸制作的加工工艺，猴头菇、香菇、玉米经过适当的处理加工后组合在一起。通过对盐、黑胡椒粉、姜茸的不同比例的调配来研究莲藕素馅饺子。在单因素实验的基础上，通过正交实验确定盐的最佳用量。盐的用量是处理后原料总重量的2﹪，黑胡椒的最佳用量是处理后原料总重量的2﹪，姜茸的最佳用量是处理后原料总重量的3﹪。以此为参数，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 materials, with minced Lotus used to wipe the machining process, monkey head mushroom, mushrooms, corn, after appropriate processing together. Through the salt, black pepper, ginger blend of different proportions of research Lotus vegetarian dumplings. Based on the single factor through orthogonal experiment to determine the optimum dosage of salt. Total amount of salt is processed raw material weight 2 to black pepper total weight of processed raw material is the best dosage 2 to, ginger total weight of processed raw material is the best dosage of 3. This parameter may make coordination of nutrition and health, aroma, delicate, cater to people in Hubei Lotus vegetarian dumplings.

結果 (英文) 2:

In this paper, lotus root, Hericium, mushrooms, corn, lotus root using rubbing Velvet making process, Hericium, mushrooms, corn after appropriate treatment process together. Through the salt, black pepper, ginger and different proportions to study the deployment of Lotus vegetarian stuffing dumplings. Based on single factor experiments, the optimum amount of salt by orthogonal experiment. The amount of salt is treated 2% of the total weight of the raw material, the optimum amount of black pepper is treated 2% of the total weight of the raw material, the optimum amount of ginger is 3% of the total weight of the treated material. As a parameter, you can create a healthy nutrition, aroma coordination, delicate taste, and 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 of clean production, lotus root, Hericium, letinous edodes, corn after processing after appropriate together. The different proportion of salt, black pepper and ginger to study the deployment of lotus root vegetable dumplings. On the basis of single factor experiment, the optimum dosage of salt was determined by orthogonal experiment. The amount of salt is 2% of the total weight of raw materials processing, the best dosage of black pepper is 2% of the total weight of raw materials processing, the best dosage of ginger is the total weight of the material after processing 3%. This parameter can produce healthy, delicate taste, fragrance, taste of the people to Hubei lotus root vegetable dumplings.