冻结方式对冷冻生坯包子品质的影响  

Effect of freezing methods on quality of frozen raw baozi

作　　者：朱紫琪 赵仁勇[1,2,3] 田双起 李月[1] 田昊 姬豫 ZHU Ziqi;ZHAO Renyong;TIAN Shuangqi;LI Yue;TIAN Hao;JI Yu(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;National Engineering Research Center for Wheat&Corn Further Processing,Zhengzhou 450001,China;Zhongyuan Food Laboratory,Luohe 462300,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]小麦和玉米深加工国家工程研究中心,河南郑州450001 [3]中原食品实验室,河南漯河462300

出　　处：《河南工业大学学报(自然科学版)》2025年第1期1-10,共10页Journal of Henan University of Technology:Natural Science Edition

基　　金：河南省重大科技专项(221100110700,231100110300);河南工业大学自科创新基金支持计划(2021ZKCJ12)。

摘　　要：为探究生坯包子的最佳冻结方式,测定普通冰箱(RF_(-18℃))、传统速冻柜(TF_(-40℃))、液氮速冻柜(LNF_(-30~-90℃))、液氮浸渍冻结(IF_(-196℃))等方式的冻结速率及其对生坯面团流变学特性、游离巯基含量、可冻结水含量及微观结构的影响,测定生坯包子比容、质构特性并进行感官评价,分析冻结方式对生坯包子皮品质的影响。结果表明:冻结速率依次为IF_(-196℃)(50.38℃/min)>LNF_(-90℃)(7.01℃/min)>LNF_(-60℃)(4.48℃/min)>LNF_(-50℃)(3.66℃/min)>LNF_(-40℃)(2.69℃/min)>LNF_(-30℃)(1.49℃/min)>TF_(-40℃)(1.30℃/min)>RF_(-18℃)(0.38℃/min),冻结速率越快,生坯面团的可冻结水含量、水分分布状态及动态流变学特性越接近新鲜生坯面团;在IF_(-196℃)、LNF_(-90℃)、LNF_(-60℃)、LNF_(-50℃)条件下冻结的生坯面团发酵流变学特性、微生物活菌数以及蒸制后包子的比容、质构特性和感官品质发生劣变,而在LNF_(-40℃)条件下冻结的生坯包子品质更接近新鲜包子。LNF_(-40℃)冻结条件适合冷冻生坯包子的加工。The freezing treatments had adversely affected the viable cell counts and the structure of the gluten network in the baozi dough,thereby deteriorating the baozi quality.To investigate the optimal freezing method for raw dough baozi,the freezing rates of various methods including conventional refrigerator freezing(RF_(-18℃)),traditional quick-freezing cabinet(TF_(-40℃)),liquid nitrogen quick-freezing(LNF_(-30℃),LNF_(-40℃),LNF_(-50℃),LNF_(-60℃),LNF_(-90℃)),and liquid nitrogen immersion freezing(IF_(-196℃))were determined.The effects of these freezing methods on the rheological properties,moisture distribution,the content of free sulfhydryl groups and freezable water,and microstructure of the frozen dough were also assessed.Additionally,the freezing rates,specific volume,texture properties,and sensory evaluation of the frozen raw baozi were determined to analyze the impact of freezing methods on the quality of the bao wrapper.The results showed that the freezing rates were in the order of IF_(-196℃)(50.38℃/min)>LNF_(-90℃)(7.01℃/min)>LNF_(-60℃)(4.48℃/min)>LNF_(-50℃)(3.66℃/min)>LNF_(-40℃)(2.69℃/min)>LNF_(-30℃)(1.49℃/min)>TF_(-40℃)(1.30℃/min)>RF_(-18℃)(0.38℃/min).Faster freezing rates resulted in the freezable water content,water distribution,and dynamic rheological properties of the raw dough more closely resembling those of fresh raw dough.However,the fermentation rheological properties,viable count of yeast,the maximum dough fermentation height,the maximum height of the gas emission curve,and the total gas volume were quite different from fresh dough.Raw baozi when frozen under IF_(-196℃)、LNF_(-90℃)、LNF_(-60℃),and LNF_(-50℃)were significantly higher,the elasticity was significantly lower than other freezing methods,and the quality deteriorated in terms of flavor and color.The viable count of yeast,the maximum dough fermentation height,the maximum height of the gas emission curve and the total gas volume of dough,the specific volume,the texture and the senso

关 键 词：冻结方式 包子 流变学特性 感官评价 

分 类 号：TS205.7[轻工技术与工程—食品科学]