摘要
真空冷却是一种快速冷却技术,它被广泛应用在食品的冷却降温。在熟制汤圆制品中选取适当的冷却技术方式对产品有着非常重要的意义。本实验分别采用自然冷却、鼓风冷却、真空冷却,以及自然冷却与真空冷却相结合(复合冷却)的冷却方式把熟制速冻汤圆中心温度从80℃降至室温25℃,并对不同冷却方式下速冻汤圆品质和保存期限进行研究探讨。结果表明:真空冷却方式耗时明显低于其他冷却方式,但是失水较多。研究发现,自然冷却和真空冷却相结合,既能使汤圆获得良好的外观品质、耗时短,而且能够达到延长产品的保质期的效果。
Vacuum cooling has been widely used as a rapid cooling method foods to improve their keeping quality. Absolutely, it＇s very important for boiled dumpling products with appropriate cooling technology.By decreased the sausages＇ temperature from 80℃ to 25~C, separate air blast cooling, vacuum cooling, natural cooling and the method combining with vacuum cooling and natural cooling were used, the effects of four cooling methods on quality and shelf life of sausages were also evaluated.Results showed that vacuum cooling method had the fastest efficiency, combining natural cooling and vacuum cooling could not only made sweet dumplings for good appearance quality, but also extended the shelf life of products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第17期236-240,共5页
Science and Technology of Food Industry
基金
国家科技支撑计划项目(2012BAD37B06-07)
关键词
冷却方式
速冻汤圆
品质
货架期
cooling
quick-frozen dumpling
quality
shelf life of products
