冷链对塔尔米速冻熟制拉面品质的影响分析  

Analysis of the influence of cold chain on the quality of Ta-er-mi quick-frozen cooked noodles

作　　者：敬思群 吴飞虎 万丽怡 廖彩虎[1] JING Si-qun;WU Fei-hu;WAN Li-yi;LIAO Cai-hu(College of Food Science and Engineering,Shaoguan University,Shaoguan 512005,Guangdong,China;College of Life Sciences and Technology,Xinjiang University,Urumqi 830046,Xingjiang,China)

机构地区：[1]韶关学院英东食品科学与工程学院,广东韶关512005 [2]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《粮食与油脂》2020年第7期26-31,共6页Cereals & Oils

基　　金：新疆维吾尔自治区重大科技专项项目(2016A01001-3)。

摘　　要：研究预冷方式和贮藏温度对塔尔米速冻熟制拉面品质的影响。分析真空预冷和空气预冷(室温为25℃)处理对塔尔米速冻熟制拉面蒸煮损失、吸水率、微观结构的影响;以蒸煮损失、吸水率、拉伸特性、微观结构为考察指标,速冻拉面分别置于4、-6、-9、-12、-18℃进行贮藏,分析拉面品质变化。结果表明,真空预冷处理的塔尔米速冻熟制拉面相较于空气预冷处理的塔尔米速冻熟制拉面品质保持性好,经亚冻结贮藏(-6、-9、-12℃)或-18℃的冻藏条件能更好保存塔尔米速冻熟制拉面的品质,并且亚冻结贮藏较-18℃冻藏相比,在保证了塔尔米速冻熟制拉面贮藏品质的同时又降低了贮藏能耗,避免了“冷冻滥用”现象的发生。The effects of different pre-cooling methods and different storage temperatures on the quality of Ta-er-mi quick-frozen cooked noodles(TQFCN)were studied.The influence of precooling method(vacuum pre-cooling and air pre-cooling)on the quality of TQFCN in terms of cooking loss,water absorption and microstructure was researched.Furthermore,the TQFCN were respectively preserved at 4,-6,-9,-12℃and-18℃,and the quality changes of TQFCN during storage were researched with cooking loss,water absorption,tensile properties and microstructure as indexes.Results showed that vacuum pre-cooling was significantly better than air pre-cooling in terms of keeping the storage quality of TQFCN.At meantime,the sub-freezing storage(-6,-9,-12℃)or the-18℃freezing storage could significantly preserve the quality of TQFCN better than that of 4℃.Sub-freezing storage could not only ensure the storage quality of TQFCN during the storage,but also reduce the storage energy consumption and avoid the phenomenon of"frozen abuse"compared to the-18℃freezing storage.

关 键 词：塔尔米速冻熟制拉面 真空预冷 亚冻结 品质分析 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]