风速对速冻水饺品质和速冻曲线的影响  

The Effect of Wind Speed on the Quality and Deep Frozen Curve in Dumpling Freezing

作　　者：杨留枝[1] 郭妤薇[1] 刘延奇[1] 李素云[1] 吴史博[1] 周婧琦[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《冷饮与速冻食品工业》2006年第4期22-24,33,共4页Beverage & Fast Frozen Food Industry

摘　　要：以韭菜和鲜猪肉为馅料,研究了不同风速对速冻水饺冻裂率、食用品质及速冻曲线的影响。试验结果表明:风速在6 m/s时,速冻水饺的冻裂率最低且感官和食用品质最佳;风速在6 m/s和8 m/s时,速冻水饺通过最大冰晶生成带所需时间相同,且所需时间相对较少;风速在8 m/s时,速冻速率最大。The effect of different wind-speeds on the frozen cracking rate, edible quality and deep-frozen curve of deep-frozen dumpling, leek and pork for fillings were studied. The results showed that the sensory and edible quality of the deepfrozen dumpling were best under the condition of wind-speed 6 m/s, and the cracking rate of deep-frozen dumpling was the lowest. Deep-frozen dumpling took the same time to go through the region of forming the most icecrystal when the wind-speed were 6 m/s and 8 m/s, with less time. The deep-frozen rate was the biggest when the win＆speed was 8 m/s.

关 键 词：风速 速冻水饺 品质 速冻曲线 

分 类 号：TS205.7[轻工技术与工程—食品科学]