摘要
Abstract
[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 solid-liquid, 1.0:2.0 and the water temperature, 30 ℃, under which condition, the Dumpling showed the optimal sensory with white in color, shiny, unique aroma, moderate viscosity in taste, waxy and not rotten. [Conclusion] The research was beneficial to the standardized production and technology of quality improving of Dumpling.关键词
粽子/糯米/浸泡条件/感官评价Key words
Dumpling/ Glutinous rice/ Soaking condition/ Sensory分类
轻工纺织
