冷冻面条在冻藏过程中品质变化及改良剂的研究进展  

Study of frozen noodle quality changes during frozen storage and research progress on quality improvers

作　　者：王喜庆 尹超 石俊姣 王鹏[1] WANG Xiqing;YIN Chao;SHI Junjiao;WANG Peng(College of Food and Pharmaceutical Engineering,Suihua College,Suihua 152061)

机构地区：[1]绥化学院食品与制药工程学院,绥化152061

出　　处：《中国食品添加剂》2022年第5期213-218,共6页China Food Additives

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);黑龙江省大学生创新创业训练计划项目(202010236007)。

摘　　要：冷冻技术可以有效延缓冷冻面条中淀粉的老化和蛋白质的变性,是一种延长保质期的重要方法。但冻藏过程中低温条件对面团组分产生较大的影响,降低了面条的品质。研究冷冻面条在冻藏过程中水分、蛋白质、淀粉的变化及食用胶、乳化剂和磷酸盐对冷冻面条品质的改良,以期为冷冻面条的品质提升提供参考。Freezing technology can effectively delay starch aging and protein degeneration.Therefore,it is an important way to extend the shelf life.However,low temperature has a great impact on the dough composition and can decrease the quality of noodle.This paper reviews the changes of water,protein and starch in frozen noodles.Food additivities as edible glue,emulsifier and phosphate on the improvement of quality of frozen noodle were studied.It provides a reference for further study on improving frozen noodles quality.

关 键 词：冷冻面条 冻藏 改良剂 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]