[目的]以粽子的感官评分作为评价标准,研究糯米浸泡条件对粽子品质的影响.[方法]以糯米浸泡时间、沥水时间、浸泡料液比、浸泡水温等为影响因素,研究了糯米浸泡条件对粽子品质的影响.[结果]确定了糯米最佳浸泡条件:沥水时间为30 min、浸泡时间60 min、浸泡料液比1.0:2.0、浸泡温度30 ℃,在此浸泡条件的粽子感官品质最佳,粽体色泽洁白、有光泽,具有粽子特有的香气,口感黏度适中,糯而不烂.[结论]糯米浸泡条件的研究有利于对粽子生产进行控制和标准化.%[Objective] The sensory of Dumpling(a pyramid-shaped one made of glutinous rice wrapped in reed leaf) was used as the standard to evaluate the effect of soaking condition of glutinous rice on its quality. [Method] The effect of the treatment factor such as soaking time, leaching time, ratio of solid-liquid and water temperature of glutinous rice on Dumpling quality was studied. [Results] The best soaking conditions of the glutinous rice were: the leaching time, 30 minutes; the soaking time, 60 minutes; the ratio of solid-liquid, 1.0:2.0 and the water temperature, 30 ℃, under which condition, the Dumpling showed the optimal sensory with white in color, shiny, unique aroma, moderate viscosity in taste, waxy and not rotten. [Conclusion] The research was beneficial to the standardized production and technology of quality improving of Dumpling.
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