液氮间歇式浸渍冻结对饺子冻裂率及感官品质特性的影响  

Effects of Intermittent Liquid Nitrogen Immersion Freezing on the Freezing-cracking Rate and Sensory Quality of Dumplings

作　　者：雷萌萌 艾志录[1,2,3,4] 潘中闪 潘治利 贾若南[1,2,3,4] 黄忠民 LEI Mengmeng;AI Zhilu;PAN Zhongshan;PAN Zhili;JIA Ruonan;HUANG Zhongmin(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;National R&D Center For Frozen Rice&Wheat Products Processing Technology,Zhengzhou 450002,China;Key Laboratory of Bulk Grain Processing,Ministry of Agriculture,Zhengzhou 450002,China;Henan Cold Chain Food Engineering Technology Research Center,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]国家速冻米面制品加工技术研发专业中心,河南郑州450002 [3]农业农村部大宗粮食加工重点实验室,河南郑州450002 [4]河南省冷链食品工程技术研究中心,河南郑州450002

出　　处：《食品工业科技》2021年第3期25-30,共6页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划(2018YFD0400605);河南省科技攻关项目(212102110332);河南省重大科技专项(151100110100)。

摘　　要：为探究液氮间歇式浸渍冻结对饺子色差、质构、感官品质和微观结构的影响,本文以冻裂率为指标分别研究液氮浸入时间、间隔时间、浸入次数对饺子的影响;以低温冰箱冻结、螺旋隧道式冻结为对比,采用色差仪、质构仪、扫描电镜等分别研究液氮间歇式浸渍冻结对饺子色泽、质构、感官特性及微观结构等品质特性的影响。结果表明,当液氮单次浸入时间为2 s,间隔时间为10 s,浸入8次,总时间为86 s时,用时最短,同时中心温度达到-18℃以下,且饺子冻裂率为零。与传统的低温冰箱冻结、隧道式冻结方式相比,液氮间歇式浸渍冻结后饺子L*显著性提高(P<0.05),色泽外观明显改善,硬度、胶着性、咀嚼性显著降低(P<0.05),口感更接近于新鲜未处理组饺子品质。扫描电镜观察结果表明液氮冻结处理组饺子皮内部形成孔洞最小且最多,过多的孔洞可能破坏了面筋网络结构,导致饺子耐煮性较差。本研究为液氮冻结在米面制品中的应用提供了一定的理论基础和技术支撑。To explore the effect of intermittent liquid nitrogen immersion freezing on the color difference,texture,sensory quality and microstructure of dumplings,in this paper the effect of liquid nitrogen immersion time,interval time and immersion times on dumplings with the index of freezing-cracking rate were studied.The effect of liquid nitrogen immersion freezing on the color,texture,sensory properties and microstructure of dumplings compared with the cryogenic refrigerator freezing and spiral tunnel freezing was studied by means of color difference meter,texture meter and scanning electron microscope.The results showed that when the single immersion time of liquid nitrogen was 2 s,the interval time was 10 s and the total immersion time was 86 s,the time was the shortest and the central temperature reached below-18℃and the freeze-crack rate of dumplings was 0.Compared with the traditional cryogenic refrigerator freezing and spiral tunnel freezing,the L*of dumplings increased significantly after the immersion freezing with liquid nitrogen(P<0.05),the color and appearance were significantly improved,and the hardness,adhesion and chewability significantly reduced(P<0.05).The taste was more similar to the quality of fresh untreated dumplings.The SEM results showed that the number of pores in the dumpling skin was the smallest and the most in the liquid nitrogen freezing treatment group,and the excessive holes might damage the gluten network structure,resulting in poor boiling resistance of dumplings.This study provides a certain theoretical basis and technical support for the application of liquid nitrogen freezing in rice noodle products.

关 键 词：液氮间歇式浸渍冻结 冻裂 饺子 品质 微观结构 

分 类 号：TS201.1[轻工技术与工程—食品科学]