粽叶处理工艺的研究及品质分析
Sino-foreign Food Industry（2014）
Abstract
通过对浸泡温度,浸泡时间、用水量、煮叶温度等因素的研究,探讨烘干粽叶处理工艺对粽叶色泽,香味,柔韧性及黄酮类化合物含量的影响,结果表明,室温水浸泡2h,100℃淡水煮1h,粽叶与水的比例为3:100时,粽叶品质最佳,耗时最短,资源最节约.
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