冻藏方式及时间对冷冻面团理化性质及馒头品质的影响  

Effects of freezing mode and time on physicochemical properties of frozen dough and quality of steamed bread

作　　者：牛梦丽 郭金英[1] 杨晴 杨雪 NIU Mengli;GUO Jinying;YANG Qing;YANG Xue(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《食品与发酵工业》2024年第24期145-150,共6页Food and Fermentation Industries

基　　金：河南省外国专家引进计划项目(HNGD2022054);河南省重点研发计划项目(202102110129)。

摘　　要：该研究分析了液氮浸泡冷冻法(liquid nitrogen immersion freezing,LF)、速冻机冷冻法(quick freezer freezing,QF)、包装浸泡冷冻法(package immersion freezing,PF)、超低温冰箱冷冻法(ultra-low-temperature freezer freezing,UF)和贮存时间(0、15、30、60 d)对冷冻面团可冻结水、巯基二硫键、蛋白质二级结构、微观结构及馒头品质的影响。结果表明,游离巯基含量为PF>UF>QF>LF。蛋白质二级结构测定,LF处理的冷冻面团中α-螺旋含量下降最少,β-折叠提高相对较高,这表明LF有利于维持冷冻面团蛋白质的稳定性。扫描电镜结果显示,QF和LF处理的冷冻面团显示出紧凑和连续的蜂窝结构,其在15 d的冷冻贮存过程中,表面较光滑且孔洞较少。此外,PF贮藏的馒头L*值和a*值颜色变化差距最大,老化较快,LF处理的馒头色差变化幅度不如QF、UF、PF且LF处理的馒头比容较大。总体而言,LF处理的冷冻面团较好,并在15 d的保存期间内能有效地保持冷冻面团的质量。这些结果为冷冻方法和贮存时间在冷冻食品中的应用提供了指导信息。In this study,we analyzed the effects of liquid nitrogen immersion freezing(LF),quick freezer freezing(QF),package immersion freezing(PF),ultra-low-temperature freezer freezing(UF),and storage time(0,15,30,and 60 days)on the freezable water of frozen dough,sulfhydryl disulfide bonding,secondary structure of proteins,microstructure,and quality of steamed bread.Results showed that the free sulfhydryl content was PF>UF>QF>LF,and the protein secondary structure was determined,with the least decrease inα-helix content and a relatively high increase inβ-folding in LF-treated frozen dough,which indicated that LF was beneficial in maintaining the stability of frozen dough proteins.More interestingly,scanning electron microscopy results showed that the QF-and LF-treated frozen dough displayed a compact and continuous honeycomb structure with a smoother and less porous surface during 15 days of frozen storage.In addition,the steamed bread stored in PF had the largest difference in color change between L*and a*values and aged faster,while the steamed bread treated with LF had less color change than those treated with QF,UF and PF and the steamed bread treated with LF had a larger specific volume.Overall,the LF-treated frozen dough was better and was effective in maintaining the quality of the frozen dough during the 15-day storage period.These results provide information to guide the application of freezing methods and storage time in frozen foods.

关 键 词：冷冻方法 冻藏时间 冷冻面团 理化性质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]