【摘要】 采用混合冷却、真空冷却对荞面碗托进行冷却,对照自然冷却的荞面碗托,对不同冷却方式获得的荞面碗托品质进行探讨。结果显示,真空冷却的荞面碗托比混合冷却和自然冷却的荞面碗托失水率大,存在显著性差异(P<0.05);与自然冷却相比,混合冷却和真空冷却均可降低荞面碗托的冷却时间,但是真空冷却影响产品的感官评分。质构方面,混合冷却的荞面碗托硬度、胶着性、咀嚼性比真空冷却的小,说明混合冷却可以改善真空冷却硬度变大,咀嚼性变差的缺点;色泽方面,混合冷却的荞面碗托亮度值(L*)大于真空冷却。在相同的天数,混合冷却和真空冷却的菌落总数明显小于自然冷却,说明混合冷却和真空冷却可以延长荞面碗托的货架期。试验说明混合冷却能够改善真空冷却造成的失水率大,以及品质下降的问题,并能够比自然冷却获得较快的冷却速率和较长的货架期,在面制品中有较高的应用价值。更多还原

【Abstract】 The buckwheat Wantuo was cooled by two methods including hybrid cooling and vacuum cooling.On the comparison of the quality of buckwheat Wantuo by natural cooling,the quality of buckwheat Wantuo using different cooling methods was investigated.The results showed that water loss rate of buckwheat Wantuo using vacuum cooling was higher than hybrid cooling and natural cooling,and water loss rate of buckwheat Wantuo using different cooling methods existed significant differences(P<0.05).Compared with natural cooling,hybrid cooling and vacuum cooling could decrease the cooling time,but vacuum cooling had bad effect on sensory score.In the aspect of texture,the hardness,gumminess,chewiness of buckwheat Wantuo using hybrid cooling were lower than using vacuum cooling.It demonstrated that hybrid cooling could improve the shortcoming of vacuum cooling that hardness became higher and chewiness became bad.In the aspect of color,the buckwheat Wantuo using hybrid cooling had higher brightness value(L*)than using vacuum cooling.In the same time,the total bacterial count using hybrid cooling and vacuum cooling was obviously lower than using natural cooling.It illustrated that hybrid cooling and vacuum cooling can extend the shelf life of buckwheat Wantuo.It showed that hybrid cooling could improve the problems that water loss rate became big and quality became bad using vacuum cooling and get faster cooling rate and longer shelf life than using natural cooling.Hybrid cooling had a high application value in the flour products.更多还原