糯米浸泡条件对粽子品质的影响

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30min、浸泡时间60min、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：

Effects of Glutinous Rice Soaking Conditions on the Quality of Dumpling

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 ...