不同冻藏方式对小麦淀粉功能性质的影响  

Effect on Wheat Starch Functional Properties by Different Frozen Storage

作　　者：李素云[1] 李星科[2,3] 张华 张艳艳[1] 刘兴丽[1] 解双瑜 Li Suyun;Li Xingke;Zhang Hua;Zhang Yanyan;Liu Xingli;Xie Shuangyu(School of Food and Biology Engineering, Zhengzhou University of Light Industry,Zhengzhou 450002, China;School of Food Engineering, Jiangnan University, Wuxi 214000, China;Synear Food Holdings Co., Ltd., Zhengzhou 450000, China)

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]江南大学食品学院,江苏无锡214000 [3]郑州思念食品有限公司,河南郑州450000

出　　处：《现代食品》2017年第22期67-72,共6页Modern Food

基　　金：河南省科技攻关项目"多糖对速冻米面制品冻藏过程中的水分迁移控制研究"(编号:172102110204);河南省重大科技专项"速冻主食自动化生产与品质提升关键技术研究及产业化示范"(编号:151100110100-02)

摘　　要：不同冻藏方式对速冻米面制品品质有一定的影响,主要原因是冻藏过程中米面制品水分发生迁移。本文采用模拟体系,通过研究小麦淀粉在不同的冻藏模式(恒温冻藏、冻融冻藏)下水结合状态、体系性质、微观结构的变化,探讨不同冻藏方式对小麦淀粉功能性质的影响与水分迁移之间的关系,以期为冷冻面制品发展提供科学的理论依据。Some influences were found about the rice and flour products during different frozen because the moisture migration happened.Based on the simulation system,the changes of wheat starch in different freezing storage mode(constant temperature freezing mode and frozen and thawing freezing mode)were studied in this paper,which were moisture migration,wheat starch system properties and microstructure.The relationship between the functional properties of wheat starch frozen by different mode and the moisture migration was discussed.These studies could provide scientific theoretical basis for the development of frozen flour products.

关 键 词：恒温冷藏 冻融冷藏 小麦淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]