冻结模式对冷冻熟制鹰嘴豆杂粮面条品质的影响  

Effects of Different Freezing Modes on the Quality of Frozen Cooked Chickpea Miscellaneous Grain Noodles

作　　者：宋佳阳 王婧萱 李新宸 朱秀灵 陈子璐 刘豪 张霞 梁赢 王金水[1] SONG Jiayang;WANG Jingxuan;LI Xinchen;ZHU Xiuling;CHEN Zilu;LIU Hao;ZHANG Xia;LIANG Ying;WANG Jinshui(School of Biological Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《食品研究与开发》2023年第16期53-58,共6页Food Research and Development

基　　金：河南省科技发展计划项目(222300420136);河南工业大学高层次人才科研启动基金项目(2019BS001)。

摘　　要：为探究冻结模式对冷冻熟制鹰嘴豆杂粮面条品质的影响,利用质构仪、扫描电镜、色差仪等仪器测定不同冻结模式下冷冻熟制鹰嘴豆杂粮面条蒸煮品质、质构特性、微观结构、色泽、感官品质的差异。结果表明:冷冻熟制鹰嘴豆杂粮面条的蒸煮损失率在-18℃最大,-50、-80、-196℃条件下无显著差异;面条吸水率随冻结温度的降低呈下降趋势,回复力、咀嚼性、坚实度呈上升趋势;-80℃和-196℃条件下面条的硬度、弹性、黏性、最大拉伸强度、拉伸断裂距离、坚实度无显著差异。扫描电镜结果显示,冷冻熟制鹰嘴豆杂粮面条的面筋蛋白网络结构随冻结温度的降低逐渐变得紧密,孔洞逐渐减小。-196℃时面条的面筋蛋白网络结构最紧密,表面粗糙度最低。色泽变化表明面条的L*值随冻结温度的降低依次增大,a*、b*、ΔE*值依次减小。感官评价结果显示随冻结温度的降低,面条感官评分依次增加。综上所述,冻结温度达到-80℃时,有利于保证冷冻熟制鹰嘴豆杂粮面条的品质。In order to explore the effects of freezing modes on the quality of frozen cooked chickpea miscellaneous grain noodles,various instruments such as texture analyzer,scanning electron microscope,and colorimeter were used to measure the differences in steaming and cooking quality,texture characteristics,microstructure,color,and sensory quality of chickpea miscellaneous grain noodles under different freezing modes.The results showed that the cooking loss rate of frozen cooked chickpea miscellaneous grain noodles was highest at-18℃,with no significant difference observed among-50,-80℃and-196℃conditions.The noodles showed a decreasing trend in water absorption with decreasing freezing temperature,and an increasing trend in recovery,chewiness and firmness.There were no significant differences in hardness,elasticity,viscosity,maximum tensile strength,tensile fracture distance,and firmness of the noodles under-80℃and-196℃conditions.Scanning electron microscopy results showed that the gluten-protein network structure of frozen cooked chickpea noodles gradually became tighter and the pores gradually decreased with decreasing freezing temperature.The gluten protein network structure was the tightest and the surface roughness was the lowest at-196℃.The color change showed that the L*of the noodles increased sequentially with decreasing freezing temperature and the a*,b*andΔE*values decreased sequentially.Sensory evaluation showed that the sensory scores of the noodles increased sequentially with decreasing freezing temperature.In summary,the freezing temperature of-80℃was beneficial to ensure the quality of frozen cooked chickpea noodles with mixed grains.

关 键 词：鹰嘴豆杂粮面条 冻结模式 质构特性 蒸煮品质 微观结构 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]