糯米浸泡对粽子品质的影响

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120 min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0 min、30 min、120 min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0.746 g/mL、0.734 g/mL...

Effect of Rice Soaking Process on the Quality of Zongzi

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 min.Further increasing the soaking time to 120 min led to a little changes of water content.The water contents of the rice soaked for 0 min,30 min,and 120 min were determined as 30.97%,47.72%,and 57.97%,respectively.At the density of the three rice samples(soaked for Omin,30 min,and 120 min ) 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 min was 7.65,8.15 and 7.75,respectively.