2018-2021年河南农业大学不同冻结方式对预制调理食品品质的影响实验数据
收藏国家农业科学数据中心2021-10-15 更新2024-03-07 收录
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资源简介：
不同冻结方式对油条比容、色泽、感官品质的影响；不同冻结方式对油条水分动态分布的影响；不同冻结方式对鱼丸质构特性、色泽及感官品质的影响；不同冻结方式对小米辽参粥粘度、质构特性、色泽及感官品质的影响；不同液氮喷淋冻结温度对骨汤pH、色泽、蛋白质及电导率的影响
This dataset covers the following studies on the impacts of freezing-related treatments on food quality and physicochemical properties:
1. Effects of different freezing methods on specific volume, color and sensory quality of deep-fried dough sticks
2. Effects of different freezing methods on dynamic moisture distribution of deep-fried dough sticks
3. Effects of different freezing methods on texture properties, color and sensory quality of fish balls
4. Effects of different freezing methods on viscosity, texture properties, color and sensory quality of millet and sea cucumber congee
5. Effects of varying liquid nitrogen spray freezing temperatures on pH value, color, protein content and electrical conductivity of bone broth
提供机构：
河南农业大学
创建时间：
2021-10-15
