Study On Cooling And Frozen Technology Of Cooked Fried Glutinous Rice Balls With Sesame And Its Effects On The Quality

The cooked fried glutinous rice balls with sesame,one of the traditional Chinese foods,with bean paste for the filling,wrapped in the dough of glutinous rice flour,sugar and water,wrapped in sesame seeds,then fried.Because of its delicious and nutritious,it is well received by the public.The production and consumption of the cooked fried glutinous rice balls with sesame in China has been nearly a thousand years of tradition.However,there are few people to study the cooked fried glutinous rice balls with sesame as frozen products.The cooked fried glutinous rice balls with sesame after frozen we studied in this topic don't need to be fried before be eaten.Just put them into a microwave machine to reheat them if you want some.The production process and storage are the key to the quality of frozen food.This paper studied the quality of cooked spring rolls,including four parts: cooling method,storage conditions,production process improvement,and shelf-life prediction.1.The present work aimed to explore the effect of natural cooling,air-blast cooling,vacuum cooling and two hybrid coolings on quality of fried glutinous rice balls with sesame.The results showed that,the weight loss of the vacuum cooling was higher than the natural cooling and air-blast cooling.Vacuum cooling products had higher hardness and brittleness,but lower flexible,color,sensory evaluation than other cooling methods.In the aspect of chemical indicators,with the extension of storage time,hybrid cooling and vacuum cooling could significantly reduce the microbial numbers,to achieve the purpose of extending the shelf life of food.Combining natural cooling and vacuum cooling could not only improve the appearance quality,but also extended about 7 days of the shelf life of pro ducts.2.After cooked,cooled,and quick-froze,the spring rolls were stored at 4? and-18?.Our work aimed to explore the quality changes of the samples during their storage at two different temperatures.Indicators of measurement included water activity,texture,color,total number of colonies and odors.The results showed that: with the prolongation of time,the water activity of the cooked fried glutinous rice balls with sesame filler stored at 4?declined,and water activity of their corresponding the cooked fried glutinous rice balls with sesame outer rose.Water activity of the cooked fried glutinous rice balls with sesame filler stored at-18? changed little,and water activity of their corresponding the cooked fried glutinous rice balls with sesame outer has not increased significantly.Hardness of the cooked fried glutinous rice balls with sesame stored at 4? is significantly higher than those stored at-18?.The cooked fried glutinous rice balls with sesame lost crispness as soon as they stored at 4?,but those stored at-18? still showed 1760.181 after 28 days storage.The elasticity of both samples had different levels of increase.The lightness of The cooked fried glutinous rice balls with sesame stored at-18? was higher than those stored at-3?,and the yellowness was more stable.The difference of absorbance between two samples is significant.Both of the total number of colonies showed an increasing trend,but more prominent at 4? of the storage.The LDA analysis could distinguish samples under different temperatures well.3.Frozen fried food would have the phenomenon of microwave wet after reheating by microwave,so that the surface lost brittle.Soybean protein isolate,xanthan gum and waxy maize hydroxypropyl starch were significant food additive,all of them can improve the brittleness of fried glutinous rice balls with sesame.To optimize the best ratio,soybean protein isolate,xanthan gum and waxy maize hydroxypropyl starch were used as the factors and the brittleness was used as the response value,maximum brittle was chosen to be the target,then a predictive polynomial quadratic model was set up by the central composite design.The results showed that soybean protein isolate,xanthan gum and waxy maize hydroxypropyl starch had a significant impact on the brittleness of fried glutinous rice balls with sesame(p < 0.01).The bestratio of additives were soybean protein isolate3.1%,xanthan gum1.6% and swaxy maize hydroxypropyl starch 3.1%,the brittleness was1569.358 g.4.In order to solve the problem of crispness lose and quality decline of cooked sesame balls after cooling and frozen storage,due to the water relocation,we studied sesame balls' quality information after storage under the condition of different time and temperature.The cooked fried glutinous rice balls with sesame respectively stored under three different temperatures(4?,10?,20?),and measured microbial,texture and sensory evaluation.In this experiment,the total number of colonies is regarded a key quality factor to measure variation of microbial and textural with time,and make correlation analysis with sensory evaluation value.By studying the laws of freshness indicators,storage time,and temperature changes,compare the sensory and flavor of the sample every day to get the the shelf life of sesame balls and the forecast model: k = 1.04×109exp(-55261/RT).Took-18?,4? and 20? as the verification temperatures.The results showed that the error was small,so the model could well predict the shelf-life of the product.