冻结方式对鱼香藕丸品质的影响  

Effects of Freezing Methods on Quality of Fish-Flavor Lotus Root Balls

作　　者：付彩霞 姜城红 王然 胡杨[2] 荣建华[2] FU Cai-xia;JIANG Cheng-hong;WANG Ran;HU Yang;RONG Jian-hua(Hubei Tulaohan Ecological Agriculture Technology Co.,Ltd.,Yichang 443302,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]湖北土老憨生态农业科技股份有限公司,湖北宜昌443302 [2]华中农业大学食品科学技术学院,武汉430070

出　　处：《中国调味品》2024年第4期148-153,共6页China Condiment

基　　金：国家自然科学基金项目(32172227);现代农业产业技术体系建设专项(CARS-45-28)。

摘　　要：以鱼香藕丸为研究对象,探究-18℃冰箱冻结、-40℃鼓风冻结、-80℃液氮喷淋冻结对其品质的影响。结果表明,随着冻结温度的降低,冰箱冻结、鼓风冻结、液氮喷淋冻结的鱼香藕丸通过最大冰晶生成带的时间分别为89,25,5 min,形成的冰晶当量直径分别为50.94,44.65,38.48μm;NMR T_(2)弛豫的水分分布情况显示,新鲜鱼香藕丸以不易流动水为主,含量为95.10%,冷冻使其结合水和不易流动水向自由水迁移,3种冻结方式下,迁移的自由水含量分别为54.22%、53.61%、47.12%;鼓风冻结和液氮喷淋冻结的鱼香藕丸的感官品质、质构特性和凝胶强度无显著差异,但是与冰箱冻结相比,差异显著。With fish-flavor lotus root balls as the research objects,the effects of-18℃refrigerator freezing,-40℃blast freezing and-80℃liquid nitrogen spray freezing on the quality are explored.The results show that with the decrease of freezing temperature,the time of fish-flavor lotus root balls by refrigerator freezing,blast freezing and liquid nitrogen spray freezing to pass through the maximum ice crystal formation zone is 89,25,5 min respectively,and the equivalent diameter of the formed ice crystals is 50.94,44.65,38.48μm respectively.The water distribution of NMR T_(2) relaxation shows that fresh fish-flavor lotus root balls are mainly composed of immobilized water with the content of 95.10%.Freezing makes bound water and immobilized water migrate to free water.Under the three freezing methods,the migrated free water content is 54.22%,53.61%,47.12%respectively.The sensory quality,texture properties and gel strength of fish-flavor lotus root balls by blast freezing and liquid nitrogen spray freezing are not significantly different,but the difference is significant compared with that by refrigerator freezing.

关 键 词：鱼香藕丸 冰箱冻结 鼓风冻结 液氮喷淋冻结 品质 

分 类 号：TS205.7[轻工技术与工程—食品科学]