Effects of freeze-thaw cycles on the quality of the frozen twisted dough-strips
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摘要: 以无铝油条预混粉为原料制作速冻油条,研究反复冻融(0、1、2、3、4次)对速冻油条物理特性(温度变化、含水量变化、色泽、质构特性)及感官品质的影响,探讨冻融过程中油条品质的变化规律。结果表明:速冻和解冻过程,油条内部温度会产生较大波动;除皮的水分含量、粘性和咀嚼性外,不同冻融次数与油条瓤的水分含量、L*值、a*值、b*值、比容、感官评分、硬度、弹性、剪切力呈极显著相关(p<0.01),随冻融次数增加,油条表面色泽变暗,红度、黄度增加,油条的感官品质各指标评分降低,4次冻融后油条感官评分降低至65分以下,可食用性差,油条硬度、粘性、咀嚼性、剪切力逐渐增加,弹性逐渐减小;可见,随反复冻融次数的增加,油条品质越来越差。3次冻融后,油条皮出现明显结霜,瓤水分含量降低至75.28%、色泽变差、硬度、咀嚼性及剪切力增大,弹性降低,感官评分降低至70.67分,严重影响油条的食用性,可接受程度变差。因此,速冻油条在储藏过程中,要尽量减少速冻油条产品冻融次数,冻融次数不宜超过2次,以保证产品质量。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 to70.67 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.
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Keywords:
- freeze-thaw cycles /
- quality /
- frozen twisted dough-strips
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