冻融循环对预醒发冷冻豆沙包品质的影响  

Effect of freeze-thaw cycles on the quality of pre-awakened frozen steamed bread with minced red bean

作　　者：王秋玉 朱文政[1,2] 薛盼盼 沙文轩 苏嘉敏 章海风 周晓燕[1,2] WANG Qiuyu;ZHU Wenzheng;XUE Panpan;SHA Wenxuan;SU Jiamin;ZHANG Haifeng;ZHOU Xiaoyan(Tourism and Culinary Institute,Yangzhou University,Yangzhou 225000,China;Huaiyang Cuisine Industrialization Engineering Center of Jiangsu Province,Yangzhou 225000,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225000 [2]江苏省淮扬菜产业化工程中心,江苏扬州225000

出　　处：《食品与发酵工业》2021年第9期215-222,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31701634);四川省高等学校烹饪科学重点实验室开放课题(PRKX201913);烹饪科学四川省高等学校重点实验室资助项目(PRKX2020Z06)。

摘　　要：为探究预醒发冷冻豆沙包在生产、运输、贮藏以及销售过程中引起的冻融循环对其品质的影响,利用低场核磁共振分析仪(low-field nuclear magnetic resonance,LF-NMR)、差示量热扫描仪(differential scanning calorimetry,DSC)、质构仪与流变仪等对预醒发冷冻豆沙包生坯流变学特性、水分迁移变化以及面团热力学特性进行研究,并对由此面团蒸制成熟的豆沙包的水分分布、质构、色泽、比容和pH以及水分活度进行分析。结果表明:冷冻生坯面团的总水分中深层结合水以及半结合水不断散失;生坯面团弹性模量G′与黏性模量G″等流变学特性两者趋势一致;起始温度(T o)、终止温度(T p)、峰值温度(T c)和糊化焓(ΔH)等面团热特性差异显著;预醒发冷冻豆沙包蒸制成熟后其水分状态分布不稳定,蒸煮损失率上升,质构品质特性受到影响;色差品质、比容分别差异显著,pH和水分活度也形成不稳定趋势变化。由此可见,从豆沙包生坯到蒸制成熟,两者的水分分布情况在2次冻融后,结合水均呈直线下降趋势,自由水均迅速上升,并且两者的水分发生迁移,所以对蒸煮损失率以及水分活度产生影响;冷冻豆沙包生坯的流变学特性与蒸制成熟的豆沙包的硬度线性相关。总而言之,预醒发冷冻豆沙包生坯面团经过3次冻融后各项品质指标大幅下降,并且由生坯蒸制成熟的豆沙包的品质也有所下降。因此,冻融循环对预醒发冷冻豆沙包生坯产生负面影响较大,该结果可为预醒发面制品在实际生产、运输、贮藏以及销售过程中温度的把控及科学品质控制提供理论依据。This paper studies the effect of freeze-thaw cycles treatment on the quality of pre-awakened frozen steamed bread with minced red bean.The rheological properties,water transport and thermodynamic properties of dough,and analyzes the water distribution,texture,color,specific volume,pH and water activity of steamed bread with minced red bean cooked by steaming dough were explored by low field nuclear magnetic resonance analyzer,differential thermal analyzer,texture analyzer and rheometer.The results showed that the total moisture,deep bound water and semi-bound water of frozen dough were continuously lost,and the rheological properties of dough such as elastic modulus G′and viscous modulus G′are the same,and the thermal properties of dough including start temperature(T o),end temperature(T p),peak temperature(T c)and gelatinization enthalpy(ΔH)were significantly different.Moreover,after steaming,the water state distribution was unstable accompany with the cooking loss increases.In addition,the texture quality was affected and chromatic aberration quality and specific volume were significantly different.Besides,pH and water activity also became unstable.It could be seen that the bound water decreased linearly,the free water increased rapidly,and the water of both of them migrated after twice freezing and thawing treatment with the steamed bread with minced red bean.So it had an effect on cooking loss and water activity.And the rheological properties of frozen steamed bread dough with minced red bean were linearly related to the hardness.In a word,after three times treatment of freezing and thawing,the quality indexes of the pre-awakened frozen steamed bread dough with minced red bean decreased greatly,and the quality of samples steamed from dough also decreased.Therefore,the freeze-thaw cycles has a great negative impact on the samples,the experimental results can provide a theoretical basis for temperature control and scientific quality control of pre-waking noodle products in the actual production,transportat

关 键 词：冻融循环 预醒发 豆沙包 水分迁移 流变学 热力学特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]