西瓜皮虾仁水晶粽子的工艺研究

Study on the technology of crystal rice dumpling with watermelon peel and shrimp

以西瓜皮虾仁水晶粽子的感官评分作为评价标准,研究西米浸泡时间、馅料比、包制密度、冷却条件等对粽子品质的影响。最终确定了西米浸泡2min、馅料比20∶5∶4∶1、包制密度0. 85g/mL、真空冷却,在此条件下的粽子感官品质最佳,粽子洁白晶莹剔透且富有弹性,具有粽子及西瓜皮虾仁等特有的风味,黏度适中,糯而不软。此研究对研发粽子新品种有指导作用。

The sensory score of crystal rice dumpling with watermelon peel and shrimp was taken as the evaluation standard. The effects of soaking time of sago, stuffing material ratio, package density and cooling conditions on the quality of rice dumpling were studied. It was determined that soaking time of sago was 2 min, and stuffing material ratio was 20： 5： 4： 1, and package density was 0.85 g/mL, and vacuum cooling was determined. Under this condition, the sensory quality of rice dumpling was the best. The rice dumpling was pure white and crystal clear, and it was rich in elasticity. It had peculiar flavor of rice dumpling and watermelon peal and shrimp, and viscosity was suitable, and it was waxy and not soft. This study had a guiding role for the development of new varieties of rice dumpling.