不同解冻温度对冷冻拉面面团品质的影响  

Effect of different thawing temperatures on the quality of frozen lamian dough

作　　者：王朝敏 罗丹 裴志亮 薛文通[1] WANG Zhao-min;LUO Dan;PEI Zhi-liang;XUE Wen-tong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Hebei Tianshun Sauce Industry Co,Ltd.,Cangzhou 062563,Hebei,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]河北天顺酱业有限公司,河北沧州062563

出　　处：《粮食与油脂》2024年第2期20-24,共5页Cereals & Oils

基　　金：国家自然科学基金项目(31872904)。

摘　　要：将冷冻拉面面团分别在4、25、45℃下解冻,以探究不同解冻温度对冷冻拉面面团及其所制拉面品质的影响。结果表明:随解冻温度的升高,面团硬度增大、弹性减小,面条拉断距离和吸水率降低,各品质指标均趋于恶化。在4℃时各指标更接近鲜面团,25℃其次,但与4℃差异较小,45℃时面团品质最差。但高的解冻温度可明显节约冷冻面团的解冻时间。The frozen lamian dough was thawed at 4,25 and 45℃respectively,toexploretheinfluence of different thawing temperatures on the frozen lamian dough and the quality of the lamian noodles made from it.The results showed that as the thawing temperature increased,the hardness of the dough in-creased,the elasticity decreased,the breaking distance and water absorption of the noodles decreased,and all quality indicators tended to deteriorate.At 4,all indicators were closer to fresh dough,fol-lowed by 25℃,butthedifferencewassmall compared to 4℃C,and thedoughquality wastheworstat 45 C.But high thawing temperature could significantly save the thawing time of frozen dough.

关 键 词：解冻温度 冷冻面团 拉面 品质特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]