馒头不同冷却方法的比较  

Comparison of Different Cooling Methods for Steamed Buns

作　　者：于瑞[1] 邹同华[1] 宋晓燕[1] 洪乔荻[1] 

机构地区：[1]天津商业大学天津市制冷技术重点实验室,天津300134

出　　处：《食品科学》2016年第10期252-258,共7页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD37B07);教育部科学技术研究重点项目(211009)

摘　　要：分别对馒头进行自然冷却、冷风冷却、真空冷却、混合冷却(a.自然冷却与真空冷却相结合;b.冷风冷却与真空冷却相结合),比较不同冷却方法对馒头的冷却后品质、冷冻贮藏期品质、失水率、开裂率的影响以及冷却过程中的能耗,得出自然冷却与真空冷却相结合的混合冷却为馒头最佳冷却方法。In this study, the effects of different cooling methods including natural cooling, cold air cooling and vacuum cooling, and combinations of vacuum cooling with either natural cooling or cold air cooling on the quality of steamed buns. Subsequently, changes in quality characteristics, percentage water loss and cracking incidence of steamed buns during further frozen storage were examined. Moreover, comparison of power consumption among 5 cooling methods was performed. The obtained results led to the conclusion that natural cooling combined with vacuum cooling was the best cooling method for steamed buns.

关 键 词：馒头 冷却方法 混合冷却 品质 耗能 

分 类 号：TS205.7[轻工技术与工程—食品科学] TS207.3[轻工技术与工程—食品科学与工程]