冻融循环对速冻水饺品质的影响  

The Effect of Freeze-Thaw Cycle on the Quality of Quick-Frozen Dumplings

作　　者：王喜庆 郭丽[1] 刘东琦 王鹏[1] WANG Xiqing;GUO Li;LIU Dongqi;WANG Peng(College of Food and Pharmaceutical Engineering,Suihua University,Suihua 152000)

机构地区：[1]绥化学院食品与制药工程学院,绥化152000

出　　处：《食品工业》2021年第12期233-237,共5页The Food Industry

基　　金：黑龙江省省属高等学校基本科研业务费基础研究项目(YWK10236200138);绥化学院科研创新团队(玉米功能性食品研发团队SIT05003)。

摘　　要：为探究速冻水饺在冻藏过程中的品质变化,以速冻水饺为研究对象进行4冻融循环处理,测定不同冻融次数对速冻水饺的冻裂率、失水率、质构、可冻结水含量、水分分布和动态流变学特性的影响。结果表明,随着冻融次数增加,速冻水饺的冻裂率、失水率呈现逐渐上升趋势;速冻水饺皮质构特性中的弹性和硬度发生显著性变化,咀嚼性和胶着性没有出现规律性的变化;冻融0次(F_(0))的可冻结水含量与冻融1次(F_(1)),2次(F_(2)),3次(F_(3))和4次(F_(4))差异显著(p<0.05),冻融1次(F_(1)),2次(F_(2)),3次(F_(3))和4次(F_(4))之间差异不显著(p<0.05);结合水(A_(21))先减少后增加、半结合水(A_(22))先增大后减少,自由水(A_(23))逐渐降低;弹性模量(G')和黏性模量(G'')呈现下降趋势。In order to explore the quality changes of quick-frozen dumplings during frozen storage,four freeze-thaw cycles were carried out to determine the effects of different freeze-thaw cycle on the freezing cracking rate,water loss rate,texture,freezable water content,water distribution and dynamic rheological properties of quick-frozen dumplings.The results showed that with the increase of freeze-thaw cycle,the freezing cracking rate and water loss rate of frozen dumplings increased gradually;There were significant changes in elasticity and hardness in the cortical structure characteristics of frozen dumplings,and no regular changes in chewiness and gluing property.The freezing water content of F_(0) was significantly different from that of F_(1),F_(2),F_(3) and F_(4)(p<0.05),but there was no significant difference between F_(1),F_(2),F_(3) and F_(4)(p<0.05);Combined water(A_(21))decreased firstly and then increased,semi combined water(A_(22))increased first and then decreased,and free water(A_(23))decreased gradually;Elastic modulus(G')and viscosity modulus(G'')showed a downward.

关 键 词：速冻水饺 品质 冻融循环 可冻结水分 水分分布 动态流变学 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]