本研究主要是探討不同鹼性鹽類及氫氧化鈉，對中式傳統米食製品一鹼粽之老化機制的影響。實驗中係以可溶液總醣含量，X-射線繞射分析，示差掃瞄熱分析，掃瞄電子顯微觀察，來測試老化程度。堂果顯示，添加鹼性鹽類也如同碳酸鹽鹼粽在冷藏(4℃)下貯存二至三週，不變硬、不易老化、而且品質安定。本文暇以物性測定及官能品評分析顯示，添加生米重量0.25%的組合磷酸鹽配方(5%磷酸二氫鈉、15%多磷酸鈉和80%六偏磷酸鈉)，在整體的接受性上和添加硼砂者無顯著差異(p<0.05)，而且比前文之配方更能維持良好之品質質地。
The study was focused on the effects of the different alkaline salts on the retrogradation of alkaline tsong-tus. During the investigation the total carbohydrate, differential scanning calorimetry, X-ray diffractometry, scanning electron microsopy were applied to examine the degree of retrogradation. The results indicated that the addition of alkaline salts could make the alkaline tsong-tsu stored up to 2-3 weeks under the refrigeration temperature (4℃) without any retrogradation and change of the texture. From the results of the measurements of rheological properties and the sensory evaluation, there were no significant differences (p>0.05) between the tsong-tsu prepared with 0.25%composite phosphate (containing 5% NaH2PO4, 15% sodium polyphosphate, and 80% sodium hexametaphosphte) on the weight basis of raw rice and sodium borate. It might conclude that such formula of the composite phosphate was the ideal substitute for the conventionally used sodium borate.
