With the development of quick-freezing technology and people's demand for traditional food, quick-frozen spring rolls are popular among consumers because of their delicious, convenient and fast advantages. However, the practice in recent years has shown that during the frozen storage and sales process, the moisture migration from the filling material to the spring roll skin and the spring roll skin moisture will occur. In addition, the consumption process will undergo rapid freezing, frozen storage, transportation, sales display and consumption. In the purchase of a number of links, the temperature of the products in these links is highly prone to fluctuations, and even there will be multiple freeze-thaw cycles, resulting in the quality of spring ice crystals, skin loss, cracking and other quality problems. In addition, the survey report of the early stage enterprises also showed that the current marketed quick-frozen spring rolls had a high oil absorption rate, the skin was easy to soften after frying, the crispness was kept for a short time, and the sensory quality of the product needed to be further improved.
1 instruments and probes
Instrument: Universal TA Texture Analyzer Probe: HDP/TPB
2 test conditions
Hardness test : Take 7 cm × 2.5 cm fresh or thawed spring roll, sandwiched between the splints of the sample stage (the middle section is suspended), and the probe is placed at a distance of about 1 cm above the spring roll to obtain the hardness of the spring roll skin (N). . Specific test parameters: force sensing element range: 250 N; starting force: 0.1 N; test speed: 1 mm / s; test distance: 15 mm
Tensile properties : Take a 5 cm × 6 cm fresh or thawed spring roll and clamp it between the splints of the sample stage (the middle section is suspended). The probe hook is located under the skin of the spring roll and the test is obtained when the spring roll is stretched. Maximum elongation (mm). The test parameters are: speed: 1.0 mm/s; maximum test force: 250 N; test stroke: 30 mm; starting force: 0.1 N
3 test results
3.1 hardness
Hardness is an important indicator to measure the aging of facial products. As can be seen from Figure a, the frozen storage significantly increases the hardness of the spring rolls. In particular, the hardness of the sample without added emulsifier increased by 427% compared with the fresh sample, while the hardness of the added emulsifier sample increased by an average of 137%, and the difference from the blank control sample was statistically significant (P<0.05). It indicates that the emulsifier has a significant effect on suppressing the increase of hardness during the freezing process of the spring rolls, which is related to the water loss and redistribution of water during the freezing process.
3.2 Tensile properties
Figure b is a spring roll skin sample with different emulsifiers added and tensile properties after 29 days of freezing. It can be seen from the figure that, except for the sample with monoglyceride added, the maximum stretching distance of the spring roll skin after freezing is lower than that of the fresh sample. Further analysis, the maximum elongation distance of the spring rolls with monoglyceride increased by 102% compared with the blank group, the difference between the two was highly statistically significant (P<0.01), and the spring roll of 0.3% monoglyceride was added. The stretch characteristics are the most stable. The reason for the analysis may be that the combination system of monoglyceride and starch is the most stable, and the combination of monoglyceride and starch is still carried out to some extent with the extension of the freezing time. Therefore, although the frozen deposit will destroy the emulsifier A composite structure formed with starch and protein, but the addition of monoglyceride can alleviate the deterioration caused by freezing.
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