液氮冷媒介质对速冻饺子冻裂率的影响

研究饺子新型冻结技术,探索液氮速冻工艺对调理食品品质的作用规律.该文以饺子为研究对象,和面水面质量比、皮馅质量比、面粉品质、馅料配比、产品规格、冻结时间、冻结方式、冻结介质等诸多因素对饺子冻裂率都有重要影响.该试验以猪肉、香菇、大豆组织蛋白为饺子馅主要原料,研究了和面时的水面质量比、面团的静置时间、皮馅比、饺子在液氮池中的沉浸时间对饺子冻裂率的影响.结果表明：以上四因素对饺子的冻裂率都有不同程度的影响.和面水面质量比为56：100、面团静置时间在10 min、皮馅质量比在1：1.3、液氮池沉浸时间为40 s,制作好的饺子在立即速冻后的冻裂率为37%,感官评定得分为77.6.该研究为液氮沉浸速冻...

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Bibliographic Details
Published in农业工程学报 Vol. 31; no. 14; pp. 278 - 283
Main Author 黄忠民 齐国强 艾志录 潘治利 索标 王娜
Format Journal Article
LanguageChinese
Published 速冻面米及调制食品河南省高校重点实验室培育基地郑州 450002%河南农业大学食品科学技术学院,郑州,450002%河南农业大学食品科学技术学院,郑州 450002 2015
河南粮食作物协同创新中心,郑州 450002
河南农业大学食品科学技术学院,郑州 450002
Subjects
冷冻
工艺
沉浸：冻裂率
液氮
饺子
液氮
dumpling
沉浸:冻裂率
饺子
freezing
immersion
liquid nitrogen
processing
frozen cracking rate
冷冻
工艺
Online AccessGet full text
ISSN1002-6819
DOI10.11975/j.issn.1002-6819.2015.14.038

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Summary:研究饺子新型冻结技术,探索液氮速冻工艺对调理食品品质的作用规律.该文以饺子为研究对象,和面水面质量比、皮馅质量比、面粉品质、馅料配比、产品规格、冻结时间、冻结方式、冻结介质等诸多因素对饺子冻裂率都有重要影响.该试验以猪肉、香菇、大豆组织蛋白为饺子馅主要原料,研究了和面时的水面质量比、面团的静置时间、皮馅比、饺子在液氮池中的沉浸时间对饺子冻裂率的影响.结果表明：以上四因素对饺子的冻裂率都有不同程度的影响.和面水面质量比为56：100、面团静置时间在10 min、皮馅质量比在1：1.3、液氮池沉浸时间为40 s,制作好的饺子在立即速冻后的冻裂率为37%,感官评定得分为77.6.该研究为液氮沉浸速冻工艺在调理食品的应用提供了一定的理论参考.
Bibliography:Huang Zhongmin, Qi Guoqiang, Ai Zhilu, Pan Zhili, Suo Biao, Wang Na （1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2. Henan Key Laboratory Cultivation Base of Quick-Frozen Flour-Rice Food and Prepared Food, Zhengzhou 450002, China; 3. Collaborative Innovation Center of Henan Grain Crop, Zhengzhou 450002, China）
11-2047/S
liquid nitrogen;freezing;processing;dumpling;immersion;frozen cracking rate
In order to improve the quality of dumplings and explore the role of liquid nitrogen on regulating food quality, an experiment was conducted with dumplings as the research object, which was made of dough, meat and stuffing water. However, there were some differences in the water content, enthalpy and freezing rate in each component, therefore, and the dumpling-cracking rate itself was a complex manifestation, which in the meantime could also be affected by the quality of flour, ratio of raw materials and specifications etc. This study was aimed at understanding how the
ISSN:1002-6819
DOI:10.11975/j.issn.1002-6819.2015.14.038