不同冷却方式对熟制春卷品质的影响  

Effect of different cooling methods on quality of cooked spring rolls

作　　者：黄旖婷 张坤生[1] 任云霞[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品与发酵工业》2015年第9期102-107,共6页Food and Fermentation Industries

基　　金：国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：探索自然冷却、冷风冷却、真空冷却与混合冷却4种冷却方式对熟制春卷品质的影响。将熟制春卷中心温度从80℃冷却至室温20℃,然后于4℃下贮藏18 d。对春卷冷却后的失重率、色泽、气味、质构、感官评价以及贮藏期间的pH值、菌落总数进行测定及对比。结果表明:真空冷却的冷却速率显著高于常规冷却,但产品的质量损失也显著高于常规冷却;真空冷却产品硬度和脆性较高,但色泽、形态、气味感官评价较低,混合冷却可改善真空冷却的缺点;随着贮藏时间的延长,真空冷却和混合冷却对样品pH值的影响较小,且能显著减少微生物污染,从而达到延长货架期的目的。Our present work aimed to explore the effect of slow-air cooling, air-blast cooling, vacuum cooling and hybrid cooling on quality of cooked spring rolls. The center temperature of cooked spring rolls was cooled from 80 ℃ to 20 ℃. Then the spring rolls were stored at 4 ℃ for 18 days. The weight loss, color, odor, texture, sensory evaluation after being cooled and the pH, total number of colonies during storage were determined and compared. The results showed that, vacuum cooling method had the fastest efficiency but the highest weight loss when compared with the conventional cooling methods. Vacuum cooling products had higher hardness and brittleness, but the sensory evaluations on color, shape and smell were lower. Hybrid cooling improved the shortcomings of vacuum cooling. With the extension of storage time,vacuum cooling and hybrid cooling made smaller effect on pH of the samples,and significantly reduced microbial contaminations, so as to extend the shelf life of products.

关 键 词：熟制春卷 冷却方式 品质 

分 类 号：TS205[轻工技术与工程—食品科学]