| 摘要: | 前總統馬英九在 2011 年全國糧食安全會議致詞提到國人每人每年白米消費量由 1981 年 98 公斤，至 2009 年降為 48 公斤，消費量幾乎減半，因此米食的推廣是重要任務。粽子 (Zongzi) 是我國傳統節日不可或缺的應節食品之一，更是少數不須以非米食形式加工之普遍大眾喜愛的美味餐點。粽子為竹葉包裹米食類的食物，一般多以糯米 (glutinous rice) 進行製作，再依照喜好添加入花生、香菇、五花肉、栗子等食材在其中，而糯米主要以支鏈澱粉構成，導致糯米製品黏性較大，易形成胃排空速度較長之情形，故而食用粽子易造成消化不良、胃酸過多或者腹脹悶等問題。為了尋找適當之糯米代替物，本研究擬以不同比例蓬萊米 (25%、50%、75%、100%) 代替糯米，研發嗜口性良好的蓬萊米北部粽，並以 100%糯米北部粽作為對照組，進行深度訪談與感官品評之探討，尋找蓬萊米代替糯米研發蓬萊米北部粽之最佳添加比例。 研究結果顯示：1. 4 位專家整體認為 25%國產蓬萊米北部粽整體表現最佳、喜愛度最高，且拿來商品化也最符合國人喜好。2. 品評人員對 25%國產蓬萊米北部粽香氣喜歡度最高，對 50%、75%及 100%國產蓬萊米北部粽外觀與色澤喜歡度最高。3.不同背景對不同比例國產蓬萊米北部粽的感官品評項目有顯著差異。依據研究結果，本研究建議可商品化來推廣25%國產蓬萊米北部粽作為相關粽子之研究參考依據。
Our former President Ying-jeou, Ma mentioned in his speech in 2011 National Food Security Conference that the annual consumption of white rice per capita dropped from 98 kilograms in 1981 to 48 kilograms in 2009, and the consumption was almost halved. Therefore, the promotion of rice food is an important task. Zongzi is one of the indispensable festive foods in traditional Chinese festivals, and it is one of the few famous delicacies that do not need to be processed in the form of non-rice food. Zongzi is a kind of food wrapped in bamboo leaves. It is usually made of glutinous rice, and then peanuts, shiitake mushrooms, pork belly, chestnuts, and other ingredients are added according to preference. Glutinous rice is mainly composed of amylopectin, resulting in glutinous rice products. The viscosity is relatively high, and it is easy to form a situation where the gastric emptying speed is rather long. Thus, eating zongzi is likely to cause problems such as indigestion, hyperacidity, or abdominal distension. To find an appropriate substitute for glutinous rice, this study intends to replace glutinous rice with different proportions of Penglai rice (25%, 50%, 75%, 100%) to develop Penglai rice northern rice dumplings with good palatability, and use 100% glutinous rice northern rice dumplings as a control group to conduct in-depth interviews and Discussion on sensory evaluation, looking for Penglai rice instead of glutinous rice to develop the best addition ratio of Penglai rice northern rice dumpling.
The research results show 1. The 4 experts generally believe that the 25% domestic Penglai Rice Dumpling in the North has the best overall performance and the highest love, and it is also the most suitable for commercialization. 2. The tasters liked the aroma of 25% domestic Penglai rice northern rice
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dumpling the most, and the appearance and color of 50%, 75%, and 100% domestic Penglai rice northern rice dumplings. 3. There are significant differences in the sensory evaluation items of different proportions of domestic Penglai rice northern rice dumplings in different backgrounds. According to the research results, this study suggests that 25% of domestic Penglai rice northern rice dumplings can be commercialized and promoted as a reference for the research on related rice dumplings. |
