速冻水饺贮藏过程中温度变化对品质的影响  

Effect of temperature changes on quality of frozen dumplings during storage

作　　者：张华[1] 段倩[1] 李星科[1] 司俊玲[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品科技》2013年第7期180-182,共3页Food Science and Technology

基　　金：国家"十二五"科技支撑项目(2012BAD37B06-05);郑州轻工业学院博士基金项目

摘　　要：模拟了速冻水饺在贮藏过程中温度波动及冷链中断对速冻水饺品质的影响。结果表明:随着速冻水饺贮藏温度波动次数的增加和冷链中断时间的延长,速冻水饺的水分不断降低,酸价和冻裂率不断升高。温度波动5次后,水分含量减少7%,酸价从0.83mg/g增加到1.63mg/g,冻裂率高达80%。冷链中断150min后,水分含量减少13%,酸价从0.83mg/g增加到1.26mg/g,速冻水饺冻裂率超过了70%。This study simulation on the effect of temperature fluctuations and cold chain interruption on quality during storage of frozen dumplings. The results showed that： As the number of temperature fluctuations increase and the extension of the cold chain interruption time, the moisture of frozen dumplings constantly lower, the acid value and cracking rate continues to rise. After 5 times of temperature fluctuations, moisture content from 65% to 58.72%, the acid value from 0.83 mg/g to 1.63 mg/g, and cracking rate up to 80%. Cold chain interrupt 150 min, moisture content from 60.94% to 47.14%, the acid value from 0.83 mg/g to 1.26 mg/g, and cracking rate up to 70%.

关 键 词：速冻水饺 温度波动 冷链中断 品质变化 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]