Study On Fillings Quality In The Freeze-thaw Cycles

Quick-frozen food has the advantages of convenience and low cost.But in the process of storage and sales,repeated freezing and thawing caused by temperature fluctuation will greatly decrease the quality of vegetable filling in frozen dumpling.In this paper,the quality changes of vegetable filling in frozen dumpling during the process of freeze-thaw cycles were studied.The effects of emulsifier and polysaccharide thickener on the quality of vegetable filling were studied.The formulation of the compound modifier was determined.Moreover,the effects of compound modifier on vegetable filling during the process of freeze-thaw cycles were investigated.That's a technical support for the industrial production of quick-frozen food.The main contents and results were as follows:With the result of water-holding capacity and pH as index,the quality changes of vegetable filling in frozen dumpling during the process of freeze-thaw cycles was studied.After freeze-thaw cycles of 8,the cooking loss and thawing loss of vegetable filling increased significantly,and the pH decreased.With the result of cooking loss and thawing loss as index,the effects of emulsifier and polysaccharide thickener on the water-holding capacity of vegetable filling were investigated after freeze-thaw cycles.Adding glycerol monostearate,xanthan gum solution and carrageenan solution reduced the cooking loss and thawing loss of vegetable filling.With the result of cooking loss,thawing loss and fuzzy mathematics sensory evaluation as index,the synergistic relationship between xanthan gum solution and carrageenan solution was studied.Compared with the vegetable filling with xanthan gum solution of 100%and carrageenan solution of 100%,the group of xanthan gum solution of 40%?60%and carrageenan solution of 60%?40%had higher membership value.That is to say,xanthan gum solution and carrageenan solution were synergistic in that range.With the result of cooking loss,thawing loss and fuzzy mathematics sensory evaluation as index,the formulation of the compound modifier was determined by the membership score and the results were as follows:glycerol monostearate of 0.2%,xanthan gum solution of 0.56%,carrageenan solution of 3.42%.With the compound modifier,the vegetable filling was frozen and thawed repeatedly.After freeze-thaw cycles of 8,the cooking loss and thawing loss of vegetable filling adding compound modifier were significantly decreased.