预熟制佛跳墙冷冻调理食品的开发及其加工条件优化-《中国调味品》

文章信息/Info

Title:: The Development of Pre-cooking frozen Food and Optimization of Processing Conditions

摘要:: 佛跳墙作为中国的一道名菜，由于配料繁多，处理周期长，加工工艺复杂，使其工业化生产难度大，本文在传统佛跳墙制作的基础上，将其开发成冷冻调理食品，为消费者提供更加安全，便利的佛跳墙产品。佛跳墙冷冻调理包在食用过程中需要进行二次加热，为了防止佛跳墙冷冻调理产品在消费者二次加热过程中发生过熟化现象，影响佛跳墙冷冻调理包的食用品质，本研究以经过冷冻后再度进行二次加热的佛跳墙品质为考察依据，在单因素试验基础上，选取煮制时间、煮制温度、液料比为影响因素，以感官评分为响应值，进行响应面优化设计。结果表明，佛跳墙冷冻调理包最佳预熟工艺条件为：煮制时间110.99min、煮制温度67.42℃、料比为2.07mL/g。在此最佳预熟工艺条件下，佛跳墙冷冻调理包产品风味浓郁，口感较佳，感官评分最高。

Abstract:: : As a famous dish in China, Fo Tiao Qiang, due to various ingredients, long processing cycle and complex processing technology,making it difficult for industrial production. In this paper, on the basis of traditional Fo Tiao Qiang production, it is developed into frozen prepared food to provide more safe and convenient products for consumers. Fo Tiao Qiang frozen prepared packages need to undertake secondary heating in the process of eating, In order to prevent the Fo Tiao Qiang products occurred aging phenomenon in the process of secondary heating, affecting the edible quality of products, In this study, based on the quality of the Fo Tiao Qiang which was reheated again after freezing, the cooking time, cooking temperature and liquid ratio were selected as the influencing factors, and the response surface was optimized by using sensory score as the response value. The results showed that the optimum pre-cooking conditions of Fo Tiao Qiang frozen conditioning packages were as follows: cooking time is 110.99min, cooking temperature is 67.42℃, liquid-material ratio is 2.07 (mL/g).Under the best pre-cooking conditions, Fo Tiao Qiang frozen conditioning packages ha ve rich flavor, good taste and the highest sensory score.