对蛋糕进行了真空预冷,研究了不同预冷压力、冷却终温对蛋糕失重率、质构、色泽的影响,并与自然冷却进行了比较。结果表明:将蛋糕的中心温度从86℃降低到24℃真空预冷只需8 min,而自然冷却需要95 min,真空预冷速度远高于自然冷却的速率且冷却效果均匀。真空预冷会造成产品水分的损失,但感官分析表明2种冷却方式无显著差异。

In this paper,the influence of vacuum pre-cooling cake on the quality was studied compared with nat-ural air cooling.The pre-cooling pressures,pre-cooling terminal-temperatures showed remarkable effect on the quality of vacuum pre-cooling cakes.Results showed that cooling the cakes from 86℃ to 24℃,it needs 8 min for vacuum pre-cooling and 95 min for natural air cooling.The vacuum pre-cooling rate was fast than that of the natural air cool-ing.The water loss of cakes was increased during vacuum pre-cooling.However,the sensory qualities of cakes,which cooled by vacuum cooling and natural air cooling,were essentially the same.