不同复热方式对冷冻馒头理化特性、微观结构和感官品质的影响  

Effects of different reheating methods on the physicochemical properties,microstructure and sensory quality of frozen buns

作　　者：杨承 谢成城 陈高振 曹仲文[2,3] YANG Cheng;XIE Chengcheng;CHEN Gaozhen;CAO Zhongwen(School of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225127,China;School of Tourism and Cuisine,Yangzhou University,Yangzhou,Jiangsu 225127,China;Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance,Ministry of Culture and Tourism,Yangzhou,Jiangsu 225127,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]扬州大学旅游烹饪学院,江苏扬州225127 [3]中餐非遗技艺传承文化和旅游部重点实验室,江苏扬州225127

出　　处：《美食研究》2024年第3期64-71,共8页Journal of Researches on Dietetic Science and Culture

基　　金：中餐非遗技艺传承文化和旅游部重点实验室开放课题(WLB2202);教育部人文社会科学研究一般项目(17YJAZH006)。

摘　　要：采用蒸汽、蒸汽-热空气循环、微波三种方式复热冷冻馒头,对复热后馒头的理化特性、微观结构和感官品质进行综合比较。结果表明:微波复热的馒头升温速率最快,但水分丢失严重,馒头品质低于其他方式复热的馒头,主要表现在硬度大、内聚性低、微观结构遭到破坏。蒸汽复热的馒头水分含量大,水分活度高,半结合水含量高,色泽和质构方面也优于其他方式复热的馒头,但加热所需时间长。蒸汽-热空气循环复热的馒头升温速率仅次于微波复热,复热后馒头微观结构表现最好,并且能显著提高淀粉结晶度和糊化度;另外,加热过程中产生的美拉德反应,对馒头品质的改善和提升也有积极影响。A comprehensive comparison was conducted on the physicochemical properties,microstructure,and sensory quality of the frozen buns after reheating by steam,steam-hot air circulation and microwave,respectively.The results showed that the microwave reheating had the fastest heating rate but resulted in serious moisture loss.The quality of microwave-reheated buns was lower compared to those reheated by other methods,characterized by higher hardness,lower cohesiveness,and damaged microstructure.Steam reheating resulted in buns with high moisture content,high water activity,and high semi-bound water content,with better color and texture than other methods,although it required a longer heating time.The steam-hot air circulation reheating had the second-fastest heating rate,and the reheated buns exhibited the best microstructure,significantly improving the crystallinity and gelatinization degree of starch,and positively impacting the quality of the buns through the Maillard reaction occurring during the heating process.The appropriate reheating method should be selected based on actual needs.

关 键 词：冷冻馒头 微波 蒸汽 蒸汽-热空气循环 复热方式 品质分析 

分 类 号：TS972.132[轻工技术与工程]