摘要
以韭菜和鲜猪肉为馅料,研究了不同风速对速冻水饺冻裂率、食用品质及速冻曲线的影响。试验结果表明:风速在6 m/s时,速冻水饺的冻裂率最低且感官和食用品质最佳;风速在6 m/s和8 m/s时,速冻水饺通过最大冰晶生成带所需时间相同,且所需时间相对较少;风速在8 m/s时,速冻速率最大。
The effect of different wind-speeds on the frozen cracking rate, edible quality and deep-frozen curve of deep-frozen dumpling, leek and pork for fillings were studied. The results showed that the sensory and edible quality of the deepfrozen dumpling were best under the condition of wind-speed 6 m/s, and the cracking rate of deep-frozen dumpling was the lowest. Deep-frozen dumpling took the same time to go through the region of forming the most icecrystal when the wind-speed were 6 m/s and 8 m/s, with less time. The deep-frozen rate was the biggest when the win＆speed was 8 m/s.
出处
《冷饮与速冻食品工业》
2006年第4期22-24,33,共4页
Beverage & Fast Frozen Food Industry
关键词
风速
速冻水饺
品质
速冻曲线
wind-speed
deep-frozen dumpling
quality
deep-frozen curve
