| 风速对速冻水饺品质和速冻曲线的影响 |
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| 引用本文： | 杨留枝,郭妤薇,刘延奇,李素云,吴史博,周婧琦.风速对速冻水饺品质和速冻曲线的影响[J].冷饮与速冻食品工业,2006,12(4):22-24,33. |
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| 作者姓名： | 杨留枝 郭妤薇 刘延奇 李素云 吴史博 周婧琦 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,河南郑州,450002 |
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| 摘 要： | 以韭菜和鲜猪肉为馅料,研究了不同风速对速冻水饺冻裂率、食用品质及速冻曲线的影响.试验结果表明:风速在6 m/s时,速冻水饺的冻裂率最低且感官和食用品质最佳;风速在6 m/s和8 m/s时,速冻水饺通过最大冰晶生成带所需时间相同,且所需时间相对较少;风速在8 m/s时,速冻速率最大.
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| 关 键 词： | 风速 速冻水饺 品质 速冻曲线 |
| 文章编号： | 1007-0818（2006）04-0022-03 |
| 收稿时间： | 08 19 2006 12:00AM |
| 修稿时间： | 2006-08-192006-10-31 |
The Effect of Wind Speed on the Quality and Deep Frozen Curve in Dumpling Freezing |
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| YANG Liu-zhi,GUO Yu-wei,LIU Yan-qi,LI Su-yun,WU Shi-bo,ZHOU Jing-qi.The Effect of Wind Speed on the Quality and Deep Frozen Curve in Dumpling Freezing[J].Beverage & Fast Frozen Food Industry,2006,12(4):22-24,33. |
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| Authors: | YANG Liu-zhi GUO Yu-wei LIU Yan-qi LI Su-yun WU Shi-bo ZHOU Jing-qi |
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| Abstract: | The effect of different wind-speeds on the frozen cracking rate,edible quality and deep-frozen curve of deep-frozen dumpling,leek and pork for fillings were studied.The results showed that the sensory and edible quality of the deepfrozen dumpling were best under the condition of wind-speed 6 m/s,and the cracking rate of deep-frozen dumpling was the lowest.Deep-frozen dumpling took the same time to go through the region of forming the most ice-crystal when the wind-speed were 6 m/s and 8 m/s,with less time.The deep-frozen rate was the biggest when the wind-speed was 8 m/s. |
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| Keywords: | wind-speed deep-frozen dumpling quality deep-frozen curve |
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