多频超声辅助冷冻对面团冷冻及面包食用品质的影响  

Effect of Multi-frequency Ultrasound-Assisted Freezing on the Freezing of Dough and the Edible Quality of Bread

作　　者：何迪恒 欧阳芷涵 张楠[1] 彭瑞豪 祝祥威 HE Diheng;OUYANG Zhihan;ZHANG Nan;PENG Ruihao;ZHU Xiangwei(College of Life Science and Health Engineering,Hubei University of Technology,Wuhan 430068,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,湖北武汉430068

出　　处：《保鲜与加工》2024年第11期86-92,共7页Storage and Process

基　　金：国家自然科学基金资助项目(32201953)。

摘　　要：通过冷冻面团新鲜烤制的面包深受消费者青睐,但面团在冷冻过程中因冰晶的形成而导致食用品质的下降,而目前超声辅助冷冻作为一种新型技术,可以改善食品冷冻过程中冰晶大小。为了探究多频超声辅助冷冻技术处理对面团冻融循环过程中贮藏稳定性的影响,测定了面团的冻结速率以及以此面团制备得到面包的质构、色度、比容和烘焙损失率和切片形态等指标,以明确多频超声辅助冷冻处理对面团及其烘焙面包品质的作用效果。结果表明:与单频超声和传统浸渍相比,多频超声辅助冷冻显著缩短了面团冷冻时间,并且应用该技术可以降低面包烘焙损失率,提高面包的比容与白度,改善面包质构特性和切片状态。研究结果为多频超声辅助冷冻应用于冷冻食品行业提供了参考。Freshly baked bread from frozen dough is highly favored by consumers,but the formation of ice crystals during the freezing process leads to a decrease in edible quality.Ultrasound-assisted freezing,as a novel technology,can improve the size of ice crystals during food freezing.In order to explore the effect of multi-frequency ultrasound-assisted freezing technology on the storage stability of dough during freeze-thaw cycles,the freezing rate of dough and texture,colors,specific volume,baking loss,and slice morphology of the bread prepared from the dough were determined to clarify the effect of multi-frequency ultrasound-assisted freezing treatment on the quality of dough and the baked bread.The results showed that,compared with single frequency ultrasound and traditional soaking,multi-frequency ultrasound-assisted freezing significantly shortened the dough freezing time,and the application of this technology could reduce bread baking loss rate,enhance bread specific volume and whiteness of bread,and improve texture properties and slicing state.The results provide a reference for the application of multi-frequency ultrasound-assisted freezing technology in the frozen food industry.

关 键 词：冷冻面团 超声辅助冷冻 面包 食用品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]