预煮时间对面条冻藏期间品质的影响  

Effect of Pre-cooking Time on the Quality of Noodles during Frozen Storage

作　　者：董璐钦 李雪琴[1,2] 邢志轩 DONG Luqin;LI Xueqin;XING Zhixuan(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Henan Province Wheat-flour Staple Food Engineering Technology Research Centre,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南省面制主食工程技术研究中心,河南郑州450001

出　　处：《食品工业科技》2023年第21期83-90,共8页Science and Technology of Food Industry

基　　金：河南省科技攻关项目(212102110331);河南工业大学自科创新基金支持计划(2020ZKCJ13)。

摘　　要：本研究以预煮不同时间(0、1、3、5 min)的冷冻面条为研究对象,研究不同熟化度的面条在冻藏(1、30、60、90、120 d)过程中蒸煮品质、质构特性、感官品质、水分含量、水分结合状态和热稳定性的变化情况,探讨不同预煮时间对面条冻藏品质的影响。结果表明:冻藏1 d时,预煮时间由0 min增加到5 min,面条硬度、黏性呈降低趋势,预煮损失率和预煮吸水率显著升高(P<0.05),感官评分由88.40降低至81.40。冻藏120 d后,生面条和预煮1、3、5 min的面条吸水率分别降低了12.82%、17.04%、15.61%、11.33%,黏性增加了83.58%、40.69%、27.63%、19.50%,感官评分降低了21.50、18.36、10.96、0.51。预煮熟化处理可以延缓冻藏导致的品质劣变,改善面条表面发黏现象,提高面条冻藏后的感官品质,预煮5 min时改善效果最佳。预煮后面条水分含量增加,自由水比例升高,深层结合水和弱结合水降低。同时,面条冻藏120 d后面筋网络结构连续性降低,预煮处理可以显著增加冷冻面条热稳定性,预煮5 min时可以降低冻藏对面筋网络结构的破坏程度。因此,在冷冻面条生产过程中,选择合适的预煮时间可以改善面条的冻藏品质,相关研究为调控冷冻面条质量及冻藏品质提供理论依据。In this study,the changes of cooking quality,texture property,moisture content,state of moisture,sensory property,thermal stability and microstructure of noodles pre-cooking for 0,1,3,5 minutes during frozen storage(1,30,60,90,120 days)were investigated.The effects of different pre-cooking time on the frozen storage quality characteristics of noodles were discussed.The results showed that when the precooking time increased from 0 min to 5 min at 1 day of freezing,the hardness and viscosity of noodles decreased,the cooking loss rate and water absorption of precooking process increased significantly(P<0.05),and the sensory score decreased from 88.40 to 81.40.After frozen storage for 120 days,the water absorption of raw noodles and pre-cooking noodles with 1,3 and 5 minutes decreased by 12.82%,17.04%,15.61%and 11.33%,and the viscosity increased by 83.58%,40.69%,27.63%and 19.50%,and the sensory score decreased by 21.50,18.36,10.96 and 0.51.Pre-cooking treatment could delay the quality deterioration in the process of freezing storage,improve the surface stickiness of noodles and the sensory quality of noodles after frozen storage.Pre-cooking for 5 minutes could achieve the optimum effect.After pre-cooking,the water content of noodles increased,the proportion of free water increased,and the deeply bound water and weakly bound water decreased.At the same time,the continuity of gluten network structure decreased after frozen storage for 120 days,pre-cooking treatment could significantly enhance the thermal stability of frozen noodles,and pre-cooking 5 min could reduce the damage of frozen storage to gluten network structure.Therefore,in the production process of frozen noodles,selecting the appropriate pre-cooking time could improve the frozen storage quality of noodles.The research would provide a theoretical basis for regulating the quality of frozen noodles and frozen storage quality.

关 键 词：冷冻面条 预煮时间 冻藏品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]