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机构地区:[1]天津市食品生物技术重点实验室,天津商业大学食品工程系,天津300134
出 处:《食品与发酵工业》2013年第5期83-88,共6页Food and Fermentation Industries
基 金:国家科技支撑计划项目(2012BAD37B06-07)
摘 要:通过真空冷却、鼓风冷却以及自然冷却3种方式对熟制馄饨进行冷却处理,并在4℃的条件下对产品密封储藏,研究随储存时间的延长,3种不同冷却方式处理的馄饨产品品质的变化情况。结果表明:与常规冷却方式相比较,真空冷却的冷却速率高(P<0.05),冷却失重率大(P<0.05);真空冷却的产品L*值偏小,a*值偏大(P<0.05);硬度和咀嚼性较大、弹性较低(P<0.05),但粘结性、黏性、回复性方面3种冷却方式没有显著差异。随着储藏时间的延长,真空冷却能显著降低馄饨产品的菌落总数、TBA值和pH值(P<0.05),减缓产品品质的劣变。The cooked wonton was cooled with 3 cooling methods: vacuum cooling,air blast cooling and natural cooling and then stored under 4℃.These three cooling methods were compared on the quality of wonton.The results indicated that compared with conventional cooling methods,vacuum cooling had highest cooling rate,but also the highest loss rate(P0.05).For vacuum cooling products,the L* value was lower and the a* value was higher(P0.05);the hardness and chewiness were higher,the springiness was lower(P0.05),but the adhesiveness and recovery had no significant difference(P0.05).As the storage time extended,vacuum cooling products had lower bacterial count,pH value and TBA value(P0.05);therefore the quality change of the wonton was slowed down.The conclusion is that vacuum cooling is considered as an efficient and safe method for the quality of cooked food.
分 类 号:TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]
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