不同冷冻温度对汤圆粉团品质的影响  

Effects of Different Freezing Temperatures on the Quality of Rice Dumpling Dough

作　　者：马骏骅 陆益钡 王燕 陈书洁 杜童申 杨留明 杨华[1] MA Junhua;LU Yibei;WANG Yan;CHEN Shujie;DU Tongshen;YANG Liuming;YANG Hua(College of Biology and Environment,Zhejiang Wanli University,Ningbo 315100,China;Ningbo Customs Technology Center,Ningbo 315048,China;Ningbo Wanli Food Co.,Ltd.,Ningbo 315300,China)

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100 [2]宁波海关技术中心,浙江宁波315048 [3]宁波万力食品有限公司,浙江宁波315300

出　　处：《食品工业科技》2023年第23期29-36,共8页Science and Technology of Food Industry

基　　金：宁波市重点研发计划项目(2022Z175);宁波市公益项目(2021S046,202002N3114);浙江省一流学科“生物工程”学生创新项目(CX2020016)。

摘　　要：为探究不同冷冻温度对汤圆粉团品质的影响,本文以汤圆粉团为对象,研究-20、-30、-80、-196℃(液氮)冷冻对汤圆粉团质构特性、失水率、色泽等理化指标的影响。并结合NMR、MRI、SEM等分析手段研究汤圆粉团的水分分布状态及微观结构变化。结果表明,冷冻温度越低,冻结速率越快。随着冷冻温度的降低,汤圆粉团的失水率、透光率显著(P<0.05)改善,白度变化无显著差异(P>0.05),质构变化幅度较小。在超低温冷冻下,汤圆粉团的微观结构更为完整。在冷冻过程中,汤圆粉团内部水分状态发生改变,自由水、多层水转变为结合水,液态水分子减少,氢质子密度降低。结合实际情况,冷冻温度低于-30℃可显著改善汤圆粉团的品质。To investigate the effects of different freezing temperatures on the quality of rice dumpling dough,this paper investigated the effects of freezing at−20,−30,−80,−196℃(liquid nitrogen)on the physicochemical indexes of rice dumpling dough,such as texture characteristics,water loss rate and color.The water distribution and microstructures of rice dumpling dough were studied by NMR,MRI,SEM and other analytical techniques.The results showed that the lower the freezing temperature,the faster the freezing rate.With the decrease of freezing temperature,the water loss rate and light transmittance of rice dumpling dough improved significantly(P<0.05),and there was no significant difference(P>0.05)in whiteness,and the magnitude of textural changes was small.The microstructure of the rice dumpling dough was more complete at ultra-low temperature freezing.During the freezing process,the internal water state of the rice dumpling dough was changed,free water and multilayer water were transformed into bound water,liquid water molecules were reduced,and hydrogen proton density was decreased.Combined with the actual situation,the freezing temperature below−30℃could significantly improve the quality of rice dumpling dough.

关 键 词：汤圆粉团 冷冻温度 水分 冰晶 

分 类 号：TS205.7[轻工技术与工程—食品科学]