1. The main materials of Zongzi are: Zongzi leaves and glutinous rice. Different tastes of zongzi with different fillings are healthy and beneficial to the body. The water for cooking zongzi is generally clear water, which can be drunk after being fully heated.
2. The water for cooking zongzi is rich in zongzi leaf polysaccharide, zongzi leaf flavone, selenium, iodine, calcium, magnesium, iron and other minerals, as well as vitamins and amino acids, with a fresh smell. In terms of composition, zongzi water is healthy. However, the taste of zongzi water is not very good. Therefore, although zongzi water can be drunk, few people generally drink zongzi water.
Disadvantages: After some bulk zongzi are boiled in water, the soup is light yellow, turbid and has suspended solids, which may be caused by substandard sanitary conditions in the production and processing process or the use of expired and deteriorated zongzi leaves, which has potential safety hazards.
Extended data:
There are two kinds of zongzi leaves sold in the market, one is dried zongzi leaves, and the other is fresh-keeping zongzi leaves. The dried leaves of Zongzi are yellow-green, with the fragrance of Qing Ye Zongzi, and feel very dry. The leaves of fresh-keeping zongzi are bright green, shiny and fragrant. Excessive inhalation into the head makes people feel uncomfortable, which may be due to the addition of flavors and preservatives in the production process.
Zongzi leaves are divided into north and south, bamboo leaves in the south and reed leaves in the north. The investigators found that after bamboo leaves were boiled, the soup color was darker than that of reed leaves; After the dried leaves are boiled in water, the soup color is darker than that of the fresh leaves. This is because preservatives and color fixatives are added in the processing of fresh-keeping leaves to prevent pigment from dissolving out and protect the color of leaves.
In the samples investigated, the soup of zongzi turns green after cooking, and there may be some situations such as using preservatives and dyeing.
People's Network-Is it easy to hide the security risks of Zongsheng Zongye? The hygienic condition of bulk zongzi is worrying.