预冷冷冻过程对速冻油条加工品质的影响

doi:10.7506/spkx1002-6630-201719020

食品科学 ›› 2017, Vol. 38 ›› Issue (19): 122-129.doi: 10.7506/spkx1002-6630-201719020

预冷冷冻过程对速冻油条加工品质的影响

张康逸，康志敏*，温青玉，高玲玲，盛威，吕晓冉

河南省农业科学院农副产品加工研究所，河南郑州 450008

出版日期:2017-10-15 发布日期:2017-09-29
基金资助:
河南省重大科技专项（151100111300）；国家成果转化项目（2014D00000114）； 2016年河南省产粮大省奖励资金农业科技创新项目（ycm201513116）

Effects of Pre-Cooling and Freezing on the Quality of Quick-Frozen Deep-Fried Dough Sticks

ZHANG Kangyi, KANG Zhimin*, WEN Qingyu, GAO Lingling, SHENG Wei, Lü Xiaoran

Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450008, China

Online:2017-10-15 Published:2017-09-29

摘要/Abstract

摘要： 以无铝油条预混粉为原料制作速冻油条，研究油条不同预冷时间、预冷温度、冷冻温度对油条物理特性（温度变化、湿基含水率变化、质构特性）及感官品质的影响，探讨速冻工艺对油条品质的影响规律及最佳速冻工艺。结果表明：随预冷时间的延长，预冷及冷冻温度的降低，油条皮和瓤的温度逐渐降低，降温速率加快；随预冷时间延长和预冷温度降低，油条皮和瓤湿基含水率降低量增加，速冻后湿基含水率降低量减小；油条的感官品质和质构品质随预冷时间的延长及预冷和冷冻温度的降低而上升。确定预冷温度0 ℃，预冷时间45 min，冷冻温度－30 ℃以下，冷冻时间30 min为无铝速冻油条最佳制备工艺。

关键词: 预冷, 冷冻, 品质, 速冻油条

Abstract: Quick-frozen deep-fried dough sticks were made from aluminum-free deep-fried dough stick premix and the effects of pre-cooling time, pre-cooling temperature and freezing temperature on the physical characteristics (temperature variations, water content variations, and texture properties) and sensory evaluation were investigated in this study. The aim was to determine the optimal quick-freezing conditions. The results showed that with the increase in pre-cooling time and the decrease in pre-cooling and freezing temperature, the temperatures of the crust and core of deep-fried dough sticks were reduced gradually, and the cooling rates were accelerated gradually. In addition, the reduction in water content in the crust and core was increased with the increase in pre-cooling time and the decrease in pre-cooling temperature, but the reduction in water content was decreased after quick-freezing. Meanwhile, texture properties and sensory quality were improved with the increase in pre-cooling time and the decrease in pre-cooling and freezing temperature. Thus, pre-cooling at 0 ℃ for 45 min and freezing at –30 ℃ for 30 min were the optimal conditions for the production of quick-frozen deep-fried dough sticks.

Key words: pre-cooling, freezing, quality, quick-frozen deep-fried dough sticks

中图分类号:

TS213.2

张康逸，康志敏，温青玉，高玲玲，盛威，吕晓冉. 预冷冷冻过程对速冻油条加工品质的影响[J]. 食品科学, 2017, 38(19): 122-129.

ZHANG Kangyi, KANG Zhimin, WEN Qingyu, GAO Lingling, SHENG Wei, Lü Xiaoran. Effects of Pre-Cooling and Freezing on the Quality of Quick-Frozen Deep-Fried Dough Sticks[J]. FOOD SCIENCE, 2017, 38(19): 122-129.

[1]	李永富，介敏，黄金荣，杜艳，史锋，陈正行. 基于高温流化技术改良红小豆的蒸煮品质[J]. 食品科学, 2021, 42(9): 64-69.
[2]	吴晨燕，杨梅，王珂莉，刘鑫洁，刘思佳，马俪珍. 反复冻融过程中开背调味鱼品质及蛋白特性的变化[J]. 食品科学, 2021, 42(9): 206-213.
[3]	刘玉兰，舒垚，孙国昊，马宇翔，姜元荣，陈宁. 花生品种对花生酱风味及综合品质的影响[J]. 食品科学, 2021, 42(9): 15-21.
[4]	徐赛，陆华忠，梁鑫，丘广俊，林伟. 催熟对采后菠萝品质的影响与光谱识别[J]. 食品科学, 2021, 42(9): 192-198.
[5]	黄天姿，梁锦，王丹，张璐，李瑞娟，杨淑霞，罗安伟. 电子束辐照对猕猴桃品质及抗性系统的影响[J]. 食品科学, 2021, 42(9): 70-76.
[6]	汪琦，朱扬，陈建设. 口腔软摩擦理论与测量技术及其在食品感官感知研究中的应用[J]. 食品科学, 2021, 42(9): 222-232.
[7]	黄琳琳，张一敏，朱立贤，梁荣蓉，罗欣，成海建，毛衍伟. 蛋白质氧化和翻译后修饰对肉品质的影响及机制研究进展[J]. 食品科学, 2021, 42(9): 241-247.
[8]	张玉荣，周显青，彭超. 不同储藏年限稻谷的品质及蒸谷米加工适应性分析[J]. 食品科学, 2021, 42(9): 39-45.
[9]	赵卿宇，郭辉，沈群. 两种香米在不同温度储存过程中理化性质和食用品质的变化[J]. 食品科学, 2021, 42(9): 160-168.
[10]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[11]	姜晶丹，杨明远，许长华，施文正，卢瑛. 湿腌时盐质量浓度对草鱼肌肉组织结构和品质的影响[J]. 食品科学, 2021, 42(8): 40-45.
[12]	赵宏蕾，常婧瑶，陈佳新，王浩，刘慧，孔保华，刘骞. 乳化肉糜制品中降低磷酸盐的加工技术新策略研究进展[J]. 食品科学, 2021, 42(7): 329-335.
[13]	李颖畅，李双燕，杜凤霞，刘雪飞，魏涯，杨贤庆. 二氢杨梅素对煎烤鱿鱼片贮藏过程中氧化三甲胺降解及品质的影响[J]. 食品科学, 2021, 42(7): 247-252.
[14]	曹雪慧，王甄妮，白鸽，朱丹实，吕长鑫. 超声波对不同孔隙率水果冻结特性的影响[J]. 食品科学, 2021, 42(7): 128-133.
[15]	尤孝鹏，汪兰，熊光权，乔宇，吴文锦，李新，丁安子，孙卫青. 运输应激对鱼类生理特性和肌肉品质影响的研究进展[J]. 食品科学, 2021, 42(7): 311-318.

预冷冷冻过程对速冻油条加工品质的影响

Effects of Pre-Cooling and Freezing on the Quality of Quick-Frozen Deep-Fried Dough Sticks

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价