摘要
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。
Abstract
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.
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