不同冷却方式对熟制春卷品质的影响
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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.
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.
引文
[1]李静,李兴民,刘毅.真空冷却与常规冷却方式对白煮牛肉品质影响的比较[J].肉类研究,2007(10):8-12.
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[5]郑春燕,张坤生,仟云霞.不同冷却方式对速冻汤圆品质的影响[J].食品工业科技,2013,34(1 7):236-240.
[6]王海鸥,姜松.真空冷却技术及其在食品工业的研究和应用[J].农机化研究,2004(5):230-232.
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[9]彭登峰,柴春祥,张坤生,等.冷却方式对山西小吃荞面碗托品质的影响[J].食品与机械,2014,30(2):60-64.
[10]何定兵,徐斐,华泽钊,等.真空法降低油炸制品含油量[J].食品科学,2012,33(8):104-108.
[1 1]张灏,陈卫,颜正勇.微波春卷“浸湿”原因的探讨[J].食品与机械,1999,35(5):24-25.
[12]关敬媛,张坤生,任云霞.不同冷却方式对熟制馄饨品质的影响[J].食品与发酵工业,2013,39(5):84-87.
[13]段人钰,张坤生,任云霞.不同冷却方式对熟制包子品质的影响[J].食品与发酵工业,2013,39(9):77-81.
[14]Choe J H,Jang A,Lee E S,et al.Oxidative and color stability of cooked ground pork containing lotus leaf and barley leaf powder during refrigerated storage[J].Meat Science,2011,87(1):12-18.
[15]McDonald K,Sun Da-wen.Effects of different cooling methods on microbiological quality of large cooked beef joints[J].International Journal of Refrigeration,1999,20(2):173-190.
[16]乔亮,张坤生,任云霞.真空冷却技术对低温乳化肠品质影响的研究[J].食品工业科技,2012,33(20):101-104
[2]McDonald K,Sun Da-wen.Vacuum cooling technology for the food processing industry;A review[J].Journal of Food Engineering,2000,45(2):55-65.
[3]Desmond E M,Kenny T A,Ward P,et al.Effect of rapid and conventional cooling methods on the quality of cooked ham joints[J].Meat Science,2000,56(3):271-277.
[4]Wang L J,Sun Da-wen.Effect of operating conditions of a vacuum cooler on cooling performance for large cooked meat joints[J].Journal of Food Engineering,2004,61(2):231-240.
[5]郑春燕,张坤生,仟云霞.不同冷却方式对速冻汤圆品质的影响[J].食品工业科技,2013,34(1 7):236-240.
[6]王海鸥,姜松.真空冷却技术及其在食品工业的研究和应用[J].农机化研究,2004(5):230-232.
[7]Pasqualone S B.Experimental trials on the vacuum precooling of various vegetable and fruit products[J].Rivistadi Fruttieolturae-di Orto-oricoltura,1986,48(2):45-50.
[8]McDonald K,Sun Da-wen,Lyng J G.Effect of vacuum cooling on the thermophysical properties of a cooked beef product[J].Journal of Food Engineering,2002,52(2):167-176.
[9]彭登峰,柴春祥,张坤生,等.冷却方式对山西小吃荞面碗托品质的影响[J].食品与机械,2014,30(2):60-64.
[10]何定兵,徐斐,华泽钊,等.真空法降低油炸制品含油量[J].食品科学,2012,33(8):104-108.
[1 1]张灏,陈卫,颜正勇.微波春卷“浸湿”原因的探讨[J].食品与机械,1999,35(5):24-25.
[12]关敬媛,张坤生,任云霞.不同冷却方式对熟制馄饨品质的影响[J].食品与发酵工业,2013,39(5):84-87.
[13]段人钰,张坤生,任云霞.不同冷却方式对熟制包子品质的影响[J].食品与发酵工业,2013,39(9):77-81.
[14]Choe J H,Jang A,Lee E S,et al.Oxidative and color stability of cooked ground pork containing lotus leaf and barley leaf powder during refrigerated storage[J].Meat Science,2011,87(1):12-18.
[15]McDonald K,Sun Da-wen.Effects of different cooling methods on microbiological quality of large cooked beef joints[J].International Journal of Refrigeration,1999,20(2):173-190.
[16]乔亮,张坤生,任云霞.真空冷却技术对低温乳化肠品质影响的研究[J].食品工业科技,2012,33(20):101-104