冷冻玉米面条冻藏过程中的品质变化  

Quality change of frozen corn noodles during frozen storage

作　　者：张剑 安艳霞[1,2] 王亚运[1,2] 胡广甫[1,2] ZHANG Jian;AN Yan-xia;WANG Ya-yun;HU Guang-fu(Province Key Laboratory of Transformation and Utilization of Cereal Resource,Zhengzhou 450000,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture;Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]河南省谷物资源转化与利用重点实验室,河南工业大学,河南郑州450000 [2]农业部大宗粮食加工重点实验室,河南农业大学食品科学技术学院,河南郑州450002

出　　处：《粮食与饲料工业》2018年第12期24-27,31,共5页Cereal & Feed Industry

基　　金：“十二五”国家科技支撑计划项目(2012BAD37B04-03);河南省谷物资源转化与利用重点实验室开放项目(2016GW013)

摘　　要：研究了对照组与改良组的冷冻玉米面条冻藏90d过程中食用品质与质构指标的变化,并借助核磁共振与扫描电镜技术分析面条中水分迁移与超微结构的变化规律,初步探讨了冷冻面条品质变化的机理。结果表明:随着冻藏时间的延长,对照组与改良组玉米面条质构中硬度与咀嚼性逐渐增加,弹性、回复性、剪切力及拉断力均呈下降趋势,感官评分呈下降趋势;面条中的结合水含量不断减少,半结合水与自由水含量呈增加趋势;面条的面筋蛋白膜状结构逐渐被破坏,淀粉颗粒裸露,孔洞数量增多增大,综合品质逐渐下降。改良后的面条品质劣化速度明显减慢,冻藏90d时,面条的综合评分仍在80分以上,具有良好的食用品质。The changes of edible quality and texture index of corn frozen noodles in the control group and modified group were studied during 90 days of frozen storage.The changes of water migration and ultra-structure in noodles were analyzed by nuclear magnetic resonance and scanning electron microscopy.The mechanism of the quality change of frozen noodles was discussed.The results showed that with the extension of the freezing time,the hardness and chewiness of the corn noodles in the control group and the modified group gradually increased,and the elasticity,recovery,shearing force and tensile force decreased,and the sensory score showed a downward trend.The content of bound water in noodles was decreased,and the content of semi-bound water and free water were increased.The gluten-like membrane structure of noodles was gradually destroyed,the starch granules were exposed,the number and the size of pores increased,and the comprehensive quality gradually decreased.The quality deterioration rate of improved noodle was obviously slowed down.When the frozen storage was 90 days,the comprehensive score of noodles was still above 80 points,which had good edible quality.

关 键 词：玉米粉 高筋小麦粉 谷朊粉 改良剂 冷冻面条 冷冻保藏 品质变化 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程] TS213.24[轻工技术与工程—食品科学与工程]