| 熟食豆制品的真空冷却工艺研究 |
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| 引用本文： | 董 梅,李保国,应 月,崔 诚,周 航.熟食豆制品的真空冷却工艺研究[J].食品科学,2009,30(22):74-76. |
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| 作者姓名： | 董 梅 李保国 应 月 崔 诚 周 航 |
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| 作者单位： | 上海理工大学食品科学与工程研究所 |
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| 基金项目： | 上海市教委科研创新重点项目(09ZZ159)；上海市重点学科建设资助项目(S30503)；上海市“联盟计划”项目；上海市科技特派员项目(09QT1402700) |
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| 摘 要： | 研究真空冷却工艺对熟食豆制品品质的影响，并与传统风冷做比较。对其冷却时间、水分含量、质量损失、感官、质构以及色泽进行研究。实验结果表明，真空冷却条件下，将产品的表面温度和中心温度从90℃冷却到5℃，只需19min，而传统风冷方式在冷却40min 后表面温度降到15℃，中心温度仍为42℃。而在感官评定、质构分析和色泽上，两种冷却方式可以达到相同的效果。
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| 关 键 词： | 真空冷却 冷却时间 感官评定 硬度 色泽 |
| 收稿时间： | 2009-05-21 |
Effect of Vacuum Cooling of Sensory and Physico-chemical Qualities of Cooked Bean Products |
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| DONG Mei,LI Bao-guo,YING Yue,CUI Cheng,ZHOU Hang.Effect of Vacuum Cooling of Sensory and Physico-chemical Qualities of Cooked Bean Products[J].Food Science,2009,30(22):74-76. |
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| Authors: | DONG Mei LI Bao-guo YING Yue CUI Cheng ZHOU Hang |
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| Affiliation: | (Institute of Food Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China) |
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| Abstract: | In this study, vacuum cooling and conventional air-blast cooling treatments are compared for differences in influence on the sensory and physiochemical qualities of traditional Chinese cooked bean products. For vacuum cooling, only 15 min was required for the fall of surface and central temperatures of materials from 90 to 5 ℃, while after 40 min of conventional air-blast cooling, the surface temperature was attenuated to 15 ℃ and the central temperature was maintained at 42 ℃. In spite of this, cooked bean products subjected to both cooling treatments exhibited identical sensory and textual qualities. |
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| Keywords: | vacuum cooling cooling time sensory evaluation texture analysis color |
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