we discussed each process in keeping the freshness of zongzi through analyzing the reasons of putridity and fragrance disappearing easily etc in its preservation. The optimum techniques of orthogonal experiment were as follows: boiling 3.h. in water, placing 1h at air, and drying 0.5h. at 80 ℃. Using this method, the time is the longest in keeping freshness of zongzi and we have a preferably sense in evaluation.
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