青麦仁粽子加工工艺及品质分析

为丰富粽子种类，提高粽子品质，以青麦仁、糯米为主要原料，研究青麦仁粽子加工工艺及品质之间的关系。首先建立青麦仁粽子的感官评价标准，以感官评分为评价标准，研究青麦仁粽子加工过程中青麦仁添加量、青麦仁煮制时间、粽子蒸煮时间对青麦仁粽子品质的影响，采用正交试验进行工艺优化，并进行青麦仁粽子质构与感官品质的相关性分析。最佳工艺参数为：青麦仁添加量为粽体质量的30%、青麦仁煮制时间20 min、粽子蒸煮时间60 min，在此工艺条件下制作青麦仁粽子，综合感官评分85 分；相关性分析结果表明，硬度、黏着性、胶着性、咀嚼性可以从客观上评价青麦仁粽子品质。研究所制青麦仁粽子清香、软糯、甘润，并保留了青麦仁的营养和健康特性。

Green Wheat-Supplemented Zongzi: Optimization of Processing Parameters and Quality Evaluation

Zongzi (traditional Chinese rice-pudding) was made from glutinous rice with the addition of green wheat. The
processing parameters were optimized and correlated with sensory and texture characteristics. The effects of green wheat
concentration and precooking time and Zongzi cooking time on sensory quality scores of Zongzi were examined by single
factor and orthogonal array designs, and the correlations between texture and sensory qualities of Zongzi were also studied.
Zongzi cooked for 60 min with the addition of 30% green wheat precooked for 20 min had the highest score (85) for overall
quality. Correlation analyses indicated that the quality of Zongzi could be evaluated by hardness, adhesiveness, gumminess,
and chewiness. The product obtained in this study had a subtle flavor and a soft, waxy, sweet and delicate taste while
retaining the nutrients and health benefits of green wheat.