摘要
针对粽子在保藏过程中出现的粽子极易变质,其香味极易消失等问题。对其保鲜过程中的各环节进行了探讨。通过正交实验选出最佳优化组合为煮粽时间3.0h,沥干时间1.0h,烘干时间0.5h,烘干温度80℃。通过此处理后的粽子保鲜时间最长且在感官检验中有较好的评价。
we discussed each process in keeping the freshness of zongzi through analyzing the reasons of putridity and fragrance disappearing easily etc in its preservation. The optimum techniques of orthogonal experiment were as follows： boiling 3.h. in water, placing lh at air, and drying 0.5h. at 80 ℃. Using this method, the time is the longest in keeping freshness of zongzi and we have a preferably sense in evaluation.
出处
《现代食品科技》
EI
CAS
2006年第3期82-83,共2页
Modern Food Science and Technology
关键词
粽子
保鲜
保香
Zongzi
Freshness
Fragrance
