食品科学 ›› 2013, Vol. 34 ›› Issue (3): 11-15.

• 基础研究 • 上一篇    下一篇

微波加热对冷冻馒头品质特性的影响

王春霞   

  1. 上海理工大学
  • 收稿日期:2011-11-30 修回日期:2013-01-10 出版日期:2013-02-15 发布日期:2017-12-29
  • 通讯作者: 王春霞 E-mail:wangchunxiazl@126.com
  • 基金资助:

    国家自然科学基金青年基金项目;上海市重点学科建设项目

Influence of microwave heating to the quality characteristics of freezing steamed bread

Chun-xia WANG   

  • Received:2011-11-30 Revised:2013-01-10 Online:2013-02-15 Published:2017-12-29
  • Contact: Chun-xia WANG E-mail:wangchunxiazl@126.com

摘要:

摘要:研究了微波加热对冷冻馒头温度、水分含量、质构特性等品质特性的影响。结果表明,增大微波功率可以缩短加热时间,对温度变化趋势及质构特性影响较小。直接微波加热时,中火功率更利于水分的保持;馒头表面涂水加热和微波加蒸汽加热延长了加热滞后期,都能减少馒头水分的流失,改善馒头加热后质构特性,尤以微波加蒸汽方法最为理想。综上得到冷冻馒头微波加热的最佳条件:微波加蒸汽加方式,高火,加热时间120s(质量约80g馒头)。既节约能源又保证了得到的馒头品质。

Abstract:

Abstract: The influence of microwave heating to the temperature, water content, structure characterristics and other quality characteristics of freezing steamed bread were studied. Research shows that, increaseing the power of microwave can shorten the heating time, but had less effects to temperature change trend and structure characteristics.With direct microwave heating, 60% power is more advantageous in water keeping; Microwave heating with Steamed bread surface coating some water and microwave heating with steam both can extend the heating lag phase, and also reduce the water loss, improve the quality and structure characteristics of steamed bread.Microwave heating with steam method is the most ideal. All available, the best microwave heating conditions for frozen steamed bread are: microwave heating with steam, with high fire, heating time is 120 s (steamed bread quality is about 80 g). Energy is saved and ensure the quality of steamed bread too.

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