糯米浸泡对粽子品质的影响  

Effect of Rice Soaking Process on the Quality of Zongzi

作　　者：梁锐鸿[1] 李汴生[1] 刘方圆[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2011年第2期153-157,共5页Modern Food Science and Technology

摘　　要：研究发现随着浸泡时间的增加,糯米初始含水量有所增加,到浸泡120min时糯米水分含量基本达到饱和,增加速率趋于平缓,在分别浸泡不同时间0min、30min、120min后糯米的水分含量分别为:30.97%、47.72%、57.97%;三个浸泡时间对应的粽子初始密度分别为0.746g/mL、0.734g/mL、0.723g/mL;在煮制过后粽子密度在2h左右达到稳定,对应的粽子密度分别为:1.139g/mL、1.114g/mL、1.109g/mL密度间差异不显著。在相同的预煮条件下,浸泡时间越长,粽子中心水分含量越高,而由于浸泡时间短的样品煮制后更为此时,其中心点传热温度最高。三个浸泡时间下对应的感官评价总分分别为7.65、8.15、7.75;即浸泡30min煮制120min的样品感官评价最好。In this paper, the effect of rice soaking on the quality of zongzi was investigated. It was found that water content of the rice increases faster during the first 60 re.in. Further increasing the soaking time to 120 rain led to a little changes of water content. The water contents of the rice soaked for 0 min, 30 min, and 120 rain were determined as 30.97%, 47.72%, and 57.97%, respectively. At the density of the three rice samples （soaked for 0rain, 30 rain, and 120 rain ） were of 0.746 g/mL, 0.734 g/mL and 0.723 g/mL, respectively. During cooking, the density of Zongzi changes and when the cooking time reached 2 h, the density of the three samples raised to 1.139 g/mL, 1.111 g/mL and 1.109 g/mL, respectively. Under the same cooking conditions, higher water content was found with the samples with higher soaking time. Organoleptic evaluation showed that the scores of the three samples cooked for 120 rain was 7.65, 8.15 and 7.75, respectively.

关 键 词：糯米 粽子 浸泡 感官评价 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]