预冷工艺对速冻调制食品质量的影响

Effects of Pre-Cooling on the Quality of Quick-Frozen Prepared Foods

以槟榔芋和肉丸为代表速冻调制食品,研究不同预冷温度、摆盘方式对产品表面和中心温度、湿基含水率或干耗率、理化指标(色差或过氧化值)的影响。结果表明,摆盘方式对产品品质影响显著,随着预冷温度的降低,产品表面和中心温度降低速率加快,含水率降低幅度增大;随着预冷时间延长,降温速率趋缓,含水率降低速率减缓;槟榔芋的色差在预冷下变化显著;肉丸的过氧化值预冷后很低;确定槟榔芋在0℃预冷60 min最佳,肉丸在0℃预冷120 min最佳。

Champagne taro and meatballs as the representative of quick-frozen prepared foods and the effects of pre-cooling temperature and setting way on the cooling condition of the surface and center of the products,wet basis moisture content or dry consumption rate,physicochemical indexes(color measurement or peroxide value)were investigated in this study.The results showed that the wobble plate method had a significant effect on quality;with the decrease of the pre-cooling temperature,the cooling of the surface and center temperatures were accelerated gradually and the reduction of moisture content was increased gradually.In addition,with the increase in pre-cooling time,the cooling rate and the water content decreased slowed down.Meanwhile,the color measurement of champagne taro changed significantly under pre-cooling and the peroxide value of the meatballs was very low after pre-cooling.Thus,pre-cooling at 0℃for 60 min was the optimal condition for the champagne taro,and pre-cooling at 0℃for 120 min was the optimal condition for the meatballs.