中外食品工业（下半月）
中外食品工業（下半月）
중외식품공업（하반월）
Sino-foreign Food Industry
2015年
4期
16-17
,共2页
台湾粽%松散%杀菌温度%糯米
檯灣粽%鬆散%殺菌溫度%糯米
태만종%송산%살균온도%나미
Taiwan-style zongzi%loose%sterilization temperature%glutinous rice
从杀菌温度、籼糯米添加量、醋酸酯淀粉添加量三个方面对台湾粽米松散的问题进行了研究，结果表明：提高杀菌温度可以适度改善米松散的问题，但当粽子中有对温度较敏感的原料时该方法不可采用；在粳糯米中添加30%的籼糯米，同时在拌料时加入2%的醋酸酯淀粉可以显著改善台湾粽的米松散问题，同时感官品质也处于较好的水平，台湾粽整体品质达到最佳。
從殺菌溫度、秈糯米添加量、醋痠酯澱粉添加量三箇方麵對檯灣粽米鬆散的問題進行瞭研究，結果錶明：提高殺菌溫度可以適度改善米鬆散的問題，但噹粽子中有對溫度較敏感的原料時該方法不可採用；在粳糯米中添加30%的秈糯米，同時在拌料時加入2%的醋痠酯澱粉可以顯著改善檯灣粽的米鬆散問題，同時感官品質也處于較好的水平，檯灣粽整體品質達到最佳。
종살균온도、선나미첨가량、작산지정분첨가량삼개방면대태만종미송산적문제진행료연구，결과표명：제고살균온도가이괄도개선미송산적문제，단당종자중유대온도교민감적원료시해방법불가채용；재갱나미중첨가30%적선나미，동시재반료시가입2%적작산지정분가이현저개선태만종적미송산문제，동시감관품질야처우교호적수평，태만종정체품질체도최가。
In order to improve the loose problem of Taiwan-style zongzi, we investigated the influence of sterilization temperature, the amount of indica rice and starch acetate on the loose degree of rice in this article. The results showed that raising the sterilization temperature could improve the loose problem moderately, but it was not workable when the zongzi contained the hest sensitive materials;Add 30%indica rice and 2%starch acetate in the formulation of rice could significantly improve the loose problem of Taiwan-style zongzi, the sensory quality was also in a better level, the overall effect of zongzi was the best.
