The aim of the experiments is to develop a kind of compound quality improver which can effectively retard the aging of sticky rice products with modified starch, emulsifier and food gum.
该试验旨在以变性淀粉、乳化剂、食用胶为原料，研制一种能有效延缓糯米糕团老化回生的品质改良剂。
The experimental results show that the compound quality improver could not only retard the aging, therefore prolong the shelf life of sticky rice products but also improve their texture and tactility.
试验结果表明：该品质改良剂不仅能够显著延缓糕团的老化回生，延长糕团的货架期，而且能够改善糕团的组织结构和口感。
The experimental results show that the compound quality improver could not only retard the aging, therefore prolong the shelf life of sticky rice products but also improve their texture and tactility.
试验结果表明：该品质改良剂不仅能够显著延缓糕团的老化回生，延长糕团的货架期，而且能够改善糕团的组织结构和口感。
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