为改善杀菌粽的口感，开发出一款品质接近新鲜粽的发芽糙米保鲜粽。在确定发芽糙米适宜添加量的基础上，探究了双氧水喷淋、双氧水喷淋协同脱氧包和双氧水协同乙醇缓释片3种处理工艺对粽子保鲜和感官性质的影响。结果表明：发芽糙米添加量为质量分数51%，粽体颜色适中，结构相对紧致、完整；该糙米添加量下，3种保鲜处理方式均降低粽体菌落总数至10 CFU/g以下，能有效抑制微生物生长，且对粽子的质构特性影响较小。双氧水体积分数为3%时，粽子气味良好且粽叶颜色适中，感官品质较好。因此，优选体积分数3%双氧水对发芽糙米粽进行保鲜处理。在此保鲜工艺条件下，发芽糙米粽在25 ℃下储藏15 d后，酸价≤3.0 mg/g，过氧化物质量分数≤0.15%，均符合标准；γ-氨基丁酸质量分数在储藏过程中基本保持不变。
To improve the texture of re-sterilized rice dumplings, a novel germinated brown rice dumplings was investigated with a similar quality with the fresh prepared rice dumplings. With defined addition of germinated brown rice, the effects of fresh-keeping treatments, including hydrogen peroxide spray, hydrogen peroxide spray combined with deoxidization package, and hydrogen peroxide spray combined with alcohol sustained-release tablets, on the preservation and sensory properties of the dumplings were evaluated. The results showed that the dumplings prepared with 51% of germinated brown rice had a natural color and relatively intact structure. The three treatments decreased the aerobic plate count of the dumplings below to 10 CFU/g, which significantly inhibited the microorganisms and less impacted on the texture. The rice dumplings exhibited good smell, natural color, and better sensory properties treated with 3% of hydrogen peroxide, which was then preferred as the preservation condition. Processed in this condition and stored at 25℃ for 15 days,the acid value of germinated brown rice dumplings was lower than 3.0 mg/g and the peroxide value mass fraction was less than 0.15%, according with the standard. In addition, the content of γ-aminobutyric acid remained unchanged during storage.