Fig.1 Diagram of vacuum cooling system [7-8]

Transcription

1 1 5 5 Journal of Chinese Institute of Food Science and Technology Vol. 15 No. 5 May 1 5 * ( 1),, :, (P<.5), (P<.5) : (P<.5), (P>.5) :,, :, ; ; ; (15)5-1-7 doi: 1.19/j ,,,,,, :,, [1], [] 1,,,, [], [],,,,, [5-],, 1 Fig.1 Diagram of vacuum cooling system [7-8] for experiment, : : (1BAD7B-7) :,,1989, :,,

2 ,, [11] ;,, ; 1..7 spss17. ;,,P<.5 1. L55-1, ( ) ; FLUKO, FLUKO ;Pen, AIRSENSE ; - ph, - ; TA.XT plus, Stable MicroSystems ;, 75, 7.1 min, min,. min;, : g 1 h min 1 min, 1 h 5 min (- ) 9.7 min; 7 5 g, (5 g, 7.7 min, 5. min, 1 h,5 g ), 59.8 min, 5. min, , [1-1], ~5, 15,,, , GB/T,, PEN g ( ),, [9] 1..5 cm,8 1,, (texture profile analysis, TPA) :Pmm ; : mm/s; :5 mm/s; :5 mm/s; :5 s;:5% [1] 1.. 1,.1 - ~ 7 ( ) 7.8 min, 1. min;, min, min, 5.7 min,57.5 min 9. min, 7, 1.5 min,.1 min; 7, 5.8 min,,, 5 ml, min. (P<.5), [1]

3 / Fig. / Fig /min /min / / /min Core temperature of rice dumplings of kinds Fig. Core temperature of red bean dumplings of kinds /min 5 / 5 Core temperature of meat dumplings of kinds Fig.5 Surface temperature of rice dumplings of kinds /min / /min 7 Fig. Surface temperature of red bean dumplings of the kinds Fig.7 Surface temperature of meat dumplings of the kinds, (Hardness) (Gumminess) (Chewiness). (Resilience) (Springiness) (Cohesiveness) (Adhesiveness) [15], 1, -,

4 :a,b,c :a,b,c 8 9 Fig.8 Effect of different cooling methods Fig.9 Effect of different cooling methods on mass loss rate of rice dumplings on mass loss rate of meat dumplings /% /% /% : a,b,c Fig.1 1 Effect of different cooling methods on mass loss rate of red bean dumplings Table 1 1 Effect of different cooling methods on textural property of rice dumplings /g ± 7.87a.9 ± 7.b ± 5.7c /g s ± 8.57a -.89 ±.11b ± 5.89a.95 ±.5a.9 ±.a.9 ±.a.5 ±.1a.559 ±.11a.55 ±.18a 18.7 ± 8.98a ± 5.b 7.57 ±.7c 1.5 ± 8.117a 8.85 ± 5.8b ± 7.9c.15 ±.9a.151 ±.a.11 ±.1a :abc Table Effect of different cooling methods on textural property of red bean dumplings /g ± 5.1a.575 ± 5.15b 57.7 ± 1.8b /g s ± 18.87a ± 5.195a -11. ±.1b.95 ±.1a.951 ±.1a.98 ±.11a.5515 ±.95a.5798 ±.17a.59 ±.1a 5.75 ± 5.995a ±.85a.7 ± 7.11b.9 ± 8.719a 78.9 ±.779b 8.51 ± 7.77b.185 ±.1a.17 ±.7b.15 ±.9c :a,b,c

5 Table Effect of different cooling methods on textural property of meat dumplings /g. ± 7.1a ± 7.85b ± 87.9b /g s ± 1.19a ± 5.8b ± 1.9c.91 ±.17a.87 ±.7b.9 ±.7b.559 ±.55a.59 ±.98a.5 ±.a.71 ± 7.15a.7 ± 7.77a 7. ±.1a 5.1 ± 7.75a 1.7 ± a 8.5 ±.b.18 ±.7a.19 ±.1b.151 ±.1c :a,b,c >, 1,,, (P<.5),, (P>.5),, : 7 1 /d 1 /lg cfu g , 11, Fig.11 Effect of different cooling methods on microorganism of rice dumplings : > /lg cfu g /d 1 Fig.1 Effect of different cooling methods on microorganism of red bean dumplings /lg cfu g /d 1 Fig.1 Effect of different cooling methods on microorganism of meat dumplings

6 15.. (PCA) , -.8, , -., , -.15 [1], 1 1,, PCA: %,.15%, % Fig.1 Effect of different cooling methods PCA: %, on the volatile components of meat dumplings.781%, 99.5% PCA: %,.1%, % :, ;,.8 ;, ,,.85..,.85,.85,, ,, 1,, 1 Fig.1 Effect of different cooling methods on the volatile components of rice dumplings Fig.17 Effect of different cooling methods 1 on sensory evaluation Effect of different cooling methods 15 Fig.15 on the volatile components of red bean dumplings

7 1 15 5,, %, : ~7,,,,, [1] James, S.J. Cooling systems for ready meals and cooked productse[j]. Journal of food Engineering, 199, 9: [],,. [J]., 9, (8): [] Sun DW, Zheng Liyun. Vacuum cooling technology for the agri-food industry: Past, present and future[j]. Journal of Food Engineering,, 77(): -1. [] Sun DW, Wang LJ. Experimental investigation of performance of vacuum cooling for commercial large cooked mat joints[j]. Journal of Food Engineering,, 1(): [5] McDonald Karl, Sun DW. Vacuum cooling technology for the food processing industry: a review[j]. Journal of Food Engineering,, 5(): [] Feng Chaohui, Drummond Liana, Zhang Zhihang et al. Vacuum cooling of meat products: current state-of-the-art research advances[j]. Critical Reviews in Food Science and Nutrition, 1, 5(11): [7]. [D]. :, 1. [8]. [D]. :, 1. [9],,. [J]., 1, 1(1): [1]. [D]. :, 11. [11],,,. [J].,, (): 8-8 [1],,,. [J].,, 1(): 5-9. [1],,. [J].,, (5): 9-. [1],,. [J]., 7, 1: [15],. [J]., 1, 8(1): [1],. [J]., 7, (8): -1. Effects of Cooling Methods on the Quality of Cooked Rice Dumplings Pan Yinzhu Zhang Kunsheng * Ren Yunxia (Tianjin Key Laboratory of Food Biotechnology, Food Engineering Department of Tianjin University of Commerce, Tianjin 1) Abstract The rice dumplings need to cool after cooking. In order to find a suitable cooling method, the experimental used ways to cooling after the cook process including vacuum cooling, cold air cooling, natural cooling, and determined the quality difference of rice dumplings. The results showed that comparing with conventional cooling methods, the rate of vacuum cooling was higher (P<.5), cooling loss was higher (P<.5), rigidity was higher (P<.5). However, adhesion, viscosity, chewiness, and the recovery had no significant difference (P>.5). The taste of vacuum cooling sample was better than conventional cooling products, but still can be accepted. Chemical index analysis showed that vacuum cooling can reduce the total number of bacterial colony. Electronic nose analysis results showed that the volatile of vacuum cooling and conventional cooling products had significantly difference in red bean dumplings and meat dumplings, but in white rice dumplings it was non-significant. This study shows that vacuum cooling is a fast and safe cooling method. Keywords vacuum cooling; cold wind cooling; natural cooling; cooked rice dumplings