摘要
研究了不同包制密度对粽子蒸煮过程中平均水分含量、蒸煮熟化时间、质构和感官品质的影响。结果显示,不同包制密度粽子蒸煮过程中的平均水分含量都呈现出先快速增大后逐渐上升最后基本稳定的趋势;各粽子最终的平均水分含量与粽子包制密度成线性负相关;粽子煮熟所需时间与粽子包制密度的成线性正相关;粽子包制密度过小或过大都将降低粽子的感官品质,使粽子硬度过软或过硬,粘度不适,密度最小的粽子A(ρ=0.7606)表现出最小的硬度(642.67 g)、粘性(-803.69 g.s)、咀嚼性(299.53),但其粘聚性(0.56)最大;密度最大的粽子E(ρ=0.9366)表现出最大的硬度(19740.76 g)、咀嚼性(4053.88),但其粘聚性(0.33)和弹性(0.58)最小。
The effect of package density on the average moisture content in the process of cooking, cooking time, Texture Profile Analysis （TPA） and sensory quality of Zongzi were investigated. The results showed that： in the process of cooking, the average moisture content of Zongzi with different package density rapidly raised at first, then increased gradually, stabilized at last. It exhibited a linear negative relation between the ultimate moisture content and package density of Zongzi, and a linear positive relation between the cooking time and package density of Zongzi. The Zongzi with too big or small package density had poor sensory quality for discomfort hardness and adhesiveness. Zongzi with the smallest package density had the minimum hardness （642.67 g）, adhesiveness （-803.69 g-s） and chewiness （299.53）, but maximum cohesiveness （0.56）, while Zongzi with the biggest package density had the maximum hardness （19740.76 g）, and chewiness （4053.88）, but minimum cohesiveness （0.33） and springiness（0.58）.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第10期1391-1395,共5页
Modern Food Science and Technology
关键词
粽子
包制密度
水分含量
质构
Zongzi
package density
moisture content
TPA
