冷冻及微波复热条件对预油炸面拖食品脆性的影响  

Effect of freezing and microwave reheating conditions on crispness of pre-fried coated food

作　　者：陈卫[1] 范大明[1] 赵建新[1] 余明洁[1] 潘薇娜 张灏[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122 [2]爱芬食品(北京)有限公司,北京100027

出　　处：《食品工业科技》2008年第9期94-97,共4页Science and Technology of Food Industry

基　　金：国家科技部农业科技成果转化资金项目(05EFN213200101)

摘　　要：利用微波工作站实时测定预油炸冷冻面拖食品在冷冻和微波复热过程中内部温度的变化,研究了不同冷冻方式、冷冻速率、冻藏温度及微波复热参数条件对产品脆性的影响。对微波预油炸面拖食品微波复热过程中功率和时间对产品脆性的影响也进行了探讨。结果表明,冷冻速率和冷藏温度与产品脆性存在正相关,相同温度下强制通风冷冻的产品脆性高,强制通风样品的超微结构较自然降温样品平整致密,水分阻隔性能力强。The change of temperature in pre-fried coated food during freezing and microwave reheating was determined by microwave workstation. The effects of different methods and velocities of freezing, as well as the temperature of cold storage and the parameters of microwave reheating, respectively, on the crispness of product were investigated. The effects of microwave reheating power and time on the crispness of the product were also studied. The results showed that the crispness of product increased with the increase of the velocity of freezing and the temperature of cold storage. Compared to nature freezing product based on the same freezing temperature,the aeration-freezing product had higher crispness, a smoother and tighter surface, and stronger ability of obstructing moisture.

关 键 词：脆性 面拖食品 冷冻条件 冷藏条件 微波加热 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]