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

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。

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 at0℃for45min and freezing at-30℃for30min were the optimal conditions for the production of quick-frozen deep-fried dough sticks.