冷冻面团对面团特性及冷冻生坯馒头品质的影响  

Effect of frozen dough on dough properties and quality of frozen dough steamed bread

作　　者：沈东强 王兴奔 赵雯静 韩文 吴丹枫[1,3] 姚鑫淼 陈霞[1,3] SHEN Dongqiang;WANG Xingben;ZHAO Wenjing;HAN Wen;WU Danfeng;YAO Xinmiao;CHEN Xia(School of Tourism and Culinary Science,Yangzhou University,Yangzhou,Jiangsu 225127,China;Yangzhou Dongyuan food Co.Ltd.,Yangzhou,Jiangsu 225127,China;Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance,Ministry of Culture and Tourism,Yangzhou,Jiangsu 225127,China;Food Processing Research Institute,Heilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150086,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]扬州东园食品有限公司,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 [4]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《美食研究》2025年第1期38-43,共6页Journal of Researches on Dietetic Science and Culture

基　　金：国家自然科学基金面上项目(32272362);扬州市重点研发计划(社会发展)项目(YZ2023062);江苏省扬州大学研究生科技创新基金(KYCX24-3862)。

摘　　要：为改善冷冻生坯馒头的品质,探究不同添加量的冷冻面团对面团质构和流变特性的影响,以及对成品馒头的比容、高径比、质构特性、感官品质及贮藏期硬度的影响。结果表明:与对照组面团(CG)和冷冻对照组面团(FCG)相比,添加10%冷冻面团能显著提高速冻馒头面团的硬度和胶黏性,降低面团的弹性(P<0.05);面团流变学特性结果表明添加冷冻面团使面团的黏弹性降低、硬度增加。与FCG组馒头相比,当冷冻面团的添加量达到10%时,馒头的高径比和比容均显著增大,馒头的外观、内部结构、风味、口感和总体可接受程度均优于CG组;当冷冻面团的添加量达到15%时,馒头表皮变粗糙、内部孔隙率降低。在4℃贮藏期间,5组馒头的硬度均呈显著上升趋势(P<0.05),贮藏7 d后CG组馒头硬度最低,添加冷冻面团的3组馒头硬度介于FCG组和CG组,其中5%组硬度与CG组无显著差异,说明添加适量的冷冻面团能够降低速冻馒头的老化速率。综上可知,添加10%的冷冻面团能够有效改善速冻馒头生坯的冻藏稳定性,并提升速冻馒头生坯的品质和抗老化特性。In order to improve the quality of frozen raw steamed bread,the effects of different additions of frozen dough on the textural and rheological properties of dough,as well as the changes of specific volume,height-to-diameter ratio,textural properties,sensory quality and hardness during storage were investigated.The results showed that the addition of 10%frozen dough significantly increased the hardness and adhesion of quick-frozen steamed bread and decreased the elasticity of dough(P<0.05),compared with the control group dough(CG)and the frozen control group dough(FCG);the rheological properties showed that the addition of frozen dough decreased the viscoelasticity and increased the hardness of dough.Compared with the steamed breads in FCG group,the height-to-diameter ratio and specific volume of the steamed breads increased significantly when the addition of frozen dough reached 10%,and the appearance,internal structure,flavor,taste and overall acceptability of steamed breads were better than those in CG group.the skin of steamed breads became rough and the internal porosity decreased when the addition of frozen dough reached 15%.During storage at 4℃,the hardness of steamed breads in the 5 groups showed a significant increasing trend(P<0.05),and the hardness of steamed breads in CG group was the lowest at 7d of storage.Three groups of breads with the addition of frozen dough were between the FCG and the CG groups,among which there was no significant difference between the 5%FSB group and CG group,indicating that the addition of appropriate amount of frozen dough was able to reduce the aging rate of quick-frozen steamed breads.In conclusion,the addition of 10%frozen dough can effectively improve the frozen storage stability of quick-frozen steamed reads,and enhance the quality and anti-aging characteristics of quick-frozen steamed breads.

关 键 词：冷冻面团 面团特性 冷冻生坯馒头 流变特性 

分 类 号：TS972.131[轻工技术与工程]