| The traditional food refers to the food which has a long history,which is produced by traditional processing technology and reflects local and national characteristics,it is a national long-term adaptation of the natural choice.With the quickening pace of modem life,cooking time was reduced for people.The change of consumption concept make people for the pursuit of food to more nutrition,more convenient and safer.Convenience food became more and more popular.Currently there had been some convenient cooking dishes on the market.However it could not guarantee the best quality such as color,flavor,taste and texture,security and so on.Based on this subject,the traditional dish was selected as the research object.Effect of batter composition on coating of Shuihuarou.Effect of different temperature storage on quality of Shuihuarou and construction of shelf life prediction model.Effect of different reheating modes on quality of Shuihuarou.In order to promote the industrialization of traditional boiled food,and to provide scientific basis for obtaining high quality food.The results of the study are as follows:1.The object of this research was the optimization of coating processes for Shuihuarou,and the effect of starch,egg white,water,and salt on the coating effect of Shuihuarou were also investigated in this chapter.The optimizations of egg white,water,and salt on the coating effect of Shuihuarou were analyzed by Response Surface Method and the best coating conditions of Shuihuarou were determined.The results showed that the optimization of the coating of Shuihuarou were as follows: egg white amount 68%,water amount 50%,and salt amount 1.5%.Under the optimal condition,the relevant quality index of Shuihuarou were as follows: viscosity number was 97.24 m Pa·s,the paste rate was 0.45 g(coating)·g(meat)-1,the score of sensory evaluation was 22.33.The relative error between the measured value and the predicted value was less than 10%.2.The object of this research was effect of different temperature storage on quality of Shuihuarou and construction of shelf life prediction model in this chapter.The storage of Shuihuarou at 10 ha℃ d exceeded microbial standards on 4th day.The Shuihuarou was very close to the microbial standard on 6th day and 12 th day under the condition of 4℃ and ice temperature respectively.The results showed that the colonies number,TBA and TVB-N were the important representation leading to non-acceptability of Shuihuarou by consumers.The kinetics models of colonies number,TBA and TVB-N with respect to storage time and temperature were established so as to predict the quality change and shelf life of Shuihuarou during storage.The results showed that colonies number,TBA and TVB-N had a high fitting accuracy to the first order chemical reaction and Arrhenius equation.Ea and k1 of colonies number reaction,TBA reaction and TVB-N reaction were obtained.That was 56.01 k J·mol-1、37.23 k J·mol-1、36.10 k J·mol-1and 2.570×109、1.891×106、5.664×105 respectively.The shelf life of Shuihuarou at 10℃、4℃ and ice temperature were calculated based on the kinetics models during storage.That was 3.7days,7.4days and 13.5days.3.The object of this research was effect of different reheating modes on quality of Shuihuarou in this chapter.And when the microwave heating 2.5 min,boiling heating 3 min,steaming heating 15 min,soaking heating 6 min,the quality of Shuihuarou is better.In addition,the effect of heating was boiling,microwave,steaming,soaking in proper order. |
