冷却速率对绿豆凉粉及其贮藏品质的影响  

The Effect of Cooling Rate on the Quality of Fresh Mung Bean Jelly and Jelly After Storage

作　　者：梁成浩 李明[2] 张影全[2] 巨明月 郭波莉[2] 赵海燕[1] LIANG Chenghao;LI Ming;ZHANG Yingquan;JU Mingyue;GUO Boli;ZHAO Haiyan(School of Food Science and Engineering,Qingdao Agricultural University,Qingdao,Shandong 266109;Institute of Agricultural Product Processing,Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agricultural Product Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]中国农业科学院农产品加工研究所/农业农村部农产品加工综合性重点实验室,北京100193

出　　处：《核农学报》2023年第11期2226-2231,共6页Journal of Nuclear Agricultural Sciences

基　　金：中国农业科学院科技创新工程(CAAS-ASTIP-2022-IFST)。

摘　　要：为获得绿豆凉粉最佳冷却条件和冷却速率,本试验通过控制冰箱和恒温恒湿箱的冷却温度[冰箱(4、-10、-18℃)静冷和恒温恒湿箱(25、15、4℃)风冷],创造绿豆凉粉不同的冷却速率,解析冷冻速率对绿豆凉粉在贮藏过程中色泽、质构、晶体结构及老化特性的影响。结果表明,不同冷却方式和冷却温度下,凉粉的冷却速率有显著差异,恒温恒湿箱4℃风冷的冷却速率最大;不同冷却速率对绿豆凉粉的色泽、质构品质和老化特性有一定的影响,冷却速率越大,制备的绿豆凉粉在贮藏期间的亮度值(L*)、硬度及老化焓值越低。同时,不同冷却速率对凉粉老化过程中晶型结构无显著影响,但对结晶度有显著影响,冷却速率越高,淀粉结晶度越低。可见,冷却速率对绿豆凉粉及其贮藏品质具有一定的影响,冷却速率越大,新鲜凉粉及其贮藏期间的品质越好。本研究结果为绿豆凉粉冷却加工工艺的制定提供了依据。To obtain the best cooling conditions and cooling rate for mung bean jelly,different cooling rates for mung bean jelly were obtained by controlling the cooling temperatures of the refrigerator(static cooling,4,-10,-18℃)and humidity chamber(air cooling,25,15,4℃).The effect of freezing rate on the color,texture,crystalline structure,and retrogradation characteristics of mung bean jelly during storage were analyzed.The cooling rates of mung bean jelly were significant different under varied cooling methods and temperatures,which was the highest when the jelly was cooled at humidity chamber at 4℃.Different cooling rates showed significant impacts on the color,texture,quality,and retrogradation characteristics of mung bean jelly.The higher the cooling rate,the lower the brightness value(L*),hardness,and retrogradation enthalpy of mung bean jelly.In addition,the crystalline polymorph was not varied by the different cooling rates.The degree of crystallinity was lower with a faster cooling rate.Thus the cooling rate has a significant impact on the quality of fresh mung bean jelly and stored jelly.The faster the cooling rate,the better the quality of fresh jelly and its storage period.The results of this study provide a basis for the industrialization for mung bean jelly.

关 键 词：冷却速率 绿豆凉粉 质构品质 老化特性 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]