食品与发酵工业2013，Vol.39Issue(5)：83-88,6.
不同冷却方式对熟制馄饨品质的影响
Study on different cooling methods on the quality of cooked wonton
摘要
Abstract
The cooked wonton was cooled with 3 cooling methods:vacuum cooling,air blast cooling and natural cooling and then stored under 4℃.These three cooling methods were compared on the quality of wonton.The results indicated that compared with conventional cooling methods,vacuum cooling had highest cooling rate,but also the highest loss rate (P ＜0.05).For vacuum cooling products,the L* value was lower and the a* value was higher(P ＜0.05);the hardness and chewiness were higher,the springiness was lower(P ＜0.05),but the adhesiveness and recovery had no significant difference (P ＞ 0.05).As the storage time extended,vacuum cooling products had lower bacterial count,pH value and TBA value (P ＜ 0.05) ; therefore the quality change of the wonton was slowed down.The conclusion is that vacuum cooling is considered as an efficient and safe method for the quality of cooked food.关键词
冷却方式/馄饨/品质Key words
cooling method/ wonton/ quality引用本文复制引用
关敬媛,张坤生,任云霞..不同冷却方式对熟制馄饨品质的影响[J].食品与发酵工业,2013,39(5):83-88,6.基金项目
国家科技支撑计划项目(2012BAD37B06-07) （2012BAD37B06-07）
