油的种类和添加量对冻藏后速冻非发酵饼品质的影响  

Effects of Oil Types and Additions on the Quality of Quick-frozen Non-fermented Pancakes after Frozen Storage

作　　者：孙乐 刘玫 马豪 党文谦 李洁 郑学玲[1,2] 李利民[1,2] 刘翀[1,2] SUN Le;LIU Mei;MA Hao;DANG Wen-qian;LI Jie;ZHENG Xue-ling;LI Li-min;LIU Chong(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China;National Engineering Laboratory/Key Laboratory of Henan Province,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南工业大学国家工程实验室/省重点实验室,河南郑州450001

出　　处：《食品研究与开发》2023年第3期38-46,144,共10页Food Research and Development

基　　金：河南工业大学粮油食品学科国家工程实验室/省重点实验室开放课题(NL2021005);河南工业大学高层次人才科研启动基金项目(2020BS048);河南工业大学自科创新基金一般项目(2020ZKCJ12);国家自然科学基金青年项目(32202097);河南省高等学校重点科研项目(23B550005);国家小麦产业技术体系(CARS-03)。

摘　　要：为找出使速冻非发酵饼生胚和熟饼综合品质较稳定的植物油种类和添加量,选用菜籽油、葵花籽油和大豆油,探究油的种类及添加量对速冻非发酵饼生胚(8%、10%、12%、14%和16%)的流变学特性、质构特性和色泽以及速冻非发酵熟饼的质构特性、感官评分的影响。结果表明:10次冻融循环后,菜籽油、葵花籽油和大豆油速冻非发酵饼生胚的硬度和咀嚼性显著降低(p<0.05),内聚性显著增加(p<0.05);生胚L*显著降低(p<0.05),a*和b*显著增加(p<0.05),并且黏弹性降低。速冻非发酵熟饼的硬度和咀嚼性均显著增加,弹性、内聚性和回复性均显著减少(p<0.05),脆度无显著变化(p>0.05);感官评价总分降低。综合比较得出,12%葵花籽油制作的速冻非发酵饼硬度最小,冻融稳定性最高,口感最好。In order to find out the optimal types and additions of vegetable oils that made the comprehensive quality of quick-frozen non-fermented raw and cooked pancakes more stable,this study investigated the effects of oil types(rapeseed oil,sunflower oil,and soybean oil)and additions(8%,10%,12%,14%,and 16%)on the rheological properties,textural properties,and color of the quick-frozen non-fermented raw pancakes,as well as the textural properties and sensory evaluation of quick-frozen non-fermented cooked pancakes. The results showed that after 10 freeze-thaw cycles,the hardness and chewiness of the quick-frozen non-fermented raw pancakes prepared from rapeseed,sunflower,and soybean oils decreased significantly and the cohesiveness increased significantly(p<0.05). Besides,the L* decreased significantly(p<0.05),the a* and b* increased significantly(p<0.05),and the viscoelasticity decreased. The quick-frozen non-fermented cooked pancakes showed a significant increase in hardness and chewiness,a significant decrease in elasticity,cohesiveness,and recovery(p<0.05),non-significant changed crispness(p>0.05),and decreased overall sensory evaluation score.The comprehensive comparison concluded that the quick-frozen non-fermented pancakes prepared from 12%sunflower oil had the least hardness,the highest freeze-thaw stability,and the best taste.

关 键 词：植物油 速冻非发酵饼 冻融循环 速冻非发酵饼品质 流变学特性 质构特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]