食品工业科技2017，Vol.38Issue(24)：33-37,43,6.DOI:10.13386/j.issn1002-0306.2017.24.007
反复冻融对速冻油条品质的影响
Effects of freeze-thaw cycles on the quality of the frozen twisted dough-strips
摘要
Abstract
Frozen twisted dough-strips was made by non-aluminum twisted dough-strips premixed powder and the effects of freeze-thaw cycles on the physical characteristics (temperature variation curve,water content variation curve,color,texture properties) of twisted dough-strips and sensory quality were investigated in this study.The results showed that the internal temperature of fried dough sticks caused great fluctuation in the freeze-thaw cycles.There were significant correlated between freeze-thaw cycles and water contents of pulp,L* value,a* value,b* value,specific volume,sensory score,hardness,elasticity,shear force(p ＜0.01),except moisture contents of skin,stickiness and chewiness.Accompanied with the increase of the number of freeze-thaw cycles,the color and luster of frozen twisted dough-strips turned to dim,as well as the sensory quality and elastic,the sensory scores reduced to less than 65 points after four times freeze-thaw cycles,while the red,yellow,hardness,stickiness,chewiness,shearing force increased.So the quality of the twisted dough-strips got worse according to the number of freeze-thaw cycles increased.After 3 times the skin of twisted dough-strips were frosted,the water contents of pulp reduced to 75.28％,the color,hardness,chewiness,and shear force increased,elastic reduced,the sensory score reduced to 70.67 points,and the edibility and acceptability were severely affected.To ensure product quality,the number of freeze-thaw cycles of frozen twisted dough-strips should be less than 2 times in the process of storage.关键词
冻融循环/品质/速冻油条Key words
freeze-thaw cycles/quality/frozen twisted dough-strips分类
轻工纺织引用本文复制引用
康志敏,张康逸,高玲玲,温青玉,王继红,盛威,董瑞林..反复冻融对速冻油条品质的影响[J].食品工业科技,2017,38(24):33-37,43,6.基金项目
河南省重大科技专项(151100111300) （151100111300）
2016年河南省产粮大省奖励资金农业科技创新项目(ycm201513116). （ycm201513116）
