微波加热对冷冻馒头品质特性的影响  

Influence of Microwave Heating on Quality Characteristics of Frozen Steamed Breads

作　　者：王春霞[1] 周国燕[1] 

机构地区：[1]上海理工大学低温生物与食品冷冻研究所,上海200093

出　　处：《食品科学》2013年第3期11-15,共5页Food Science

基　　金：国家自然科学基金青年基金项目(50206013);上海市重点学科建设项目(S30503)

摘　　要：研究微波加热对冷冻馒头温度、水分含量、质构特性等品质特性的影响。结果表明:增大微波功率可以缩短加热时间,对温度变化趋势及质构特性影响较小。直接微波加热时,中火功率更利于水分的保持;馒头表面涂水加热和微波加蒸汽加热延长了加热滞后期,都能减少馒头水分的流失,改善馒头加热后质构特性,尤以微波加蒸汽加热最为理想。因此,冷冻馒头微波加热的最佳条件:采用微波加蒸汽加热方式,高火,加热时间120s(质量约80g馒头)。The influence of microwave heating on quality characteristics of frozen steamed breads such as temperature, water content and texture properties was studied. The heating time required was shortened as the microwave power increased with only minor effect on temperature change and texture properties. For direct microwave heating, water content could be better maintained at middle fire power. However, prolonged heating lag phase was observed for other two heating methods, surface wetting followed by microwave heating and microwave steaming, and water loss reduction and improvement of texture properties of steamed breads were also achieved, especially by microwave steaming. Our results showed that the optimum conditions for microwave heating of approximately 80 g of frozen steamed breads were microwave steaming at high fire power for 120 s.

关 键 词：微波加热 冷冻馒头 品质特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]