亲水胶体复合醋酸酯淀粉对速冻蒸饺面皮冻藏及冻融品质的影响  

Effects of hydrophilic gum composite acetate starch on the freezing and freeze-thawing quality of quick-frozen steamed dumpling wrappers

作　　者：张志凤 黄忠民[1,2,3] 雷萌萌 张凯彦 潘治利 ZHANG Zhifeng;HUANG Zhongmin;LEI Mengmeng;ZHANG Kaiyan;PAN Zhili(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;National Specialized Center for Research and Development of Quick-Frozen Rice and Noodle Products Processing Technology,Zhengzhou 450002,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]国家速冻米面制品加工技术研发专业中心,郑州450002 [3]农业农村部大宗粮食加工重点实验室,郑州450002

出　　处：《农业工程学报》2025年第7期287-297,共11页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家重点研发计划项目(2021YFD2100200,2021YFD2100204)。

摘　　要：为研究速冻蒸饺面皮在冻藏和冻融状态的品质,将醋酸酯淀粉(acetylated starch)、可得然胶(curdlan)和卡拉胶(carrageenan)组成亲水胶体与醋酸酯淀粉复合剂(acetate starch composited with curdlan and carrageenan,AsCC)添加入面皮,以空白作为对照,经不同冻藏时间和冻融周期处理,分析面皮复蒸后的含水率、可冻结水含量、色泽及质构变化,并通过流变仪、低场核磁共振、傅里叶红外光谱、扫描电子显微镜等检测手段,进一步揭示流变特性、水分状态、蛋白质二级结构以及微观结构的影响机制。结果表明:经28 d冻藏或5次冻融处理后,亲水胶体与醋酸酯淀粉复合剂AsCC有效改善了面皮在冻藏和冻融状态的品质,1)AsCC组面皮的水分流失率相较对照组分别显著下降6.24%及5.03%(P<0.05),可冻结水含量分别以27.21%和26.75%显著低于对照组(P<0.05),提高了速冻蒸饺面皮的保水性;2)AsCC组面皮在冻藏和冻融下的亮度L^(*)分别达到65.84及66.58,相同冻藏冻融条件下显著高于对照组(P<0.05),保证了速冻蒸饺面皮的外部色泽;3)AsCC组面皮冻藏和冻融下的硬度和弹性分别达到12.54 N/cm^(2)及0.87,其胶着性、咀嚼性以及剪切力也均显著高于对照组(P<0.05),有效改善了速冻蒸饺面皮的质构特性;4)AsCC组面皮的储能模量G'和损耗模量G"显著高于对照组(P<0.05),内部强结合水峰比例A_(21)显著提高、自由水峰比例A_(23)显著下降(P<0.05),有效改善了速冻蒸饺面皮的黏弹性及保水能力;5)AsCC组面皮的α-螺旋和β-折叠等蛋白质二级有序结构占比显著高于对照组(P<0.05),微观视野下面皮面筋蛋白网络结构更加致密均匀,极大提升了速冻蒸饺面皮在长期冻藏和反复冻融下的结构稳定性。该研究将亲水胶体与醋酸酯淀粉复用,可为速冻蒸饺及其他速冻预制面食品的冻藏或冻融品质提升提供理论参考。Quick-frozen steamed dumplings have been one of the most widely popular products in the prepared food industry at present.Particularly,the finished products have been widely welcomed by the group meal industry in recent years,because of their delicious taste and ease of cooking.The steamed dumplings are processed in the initial steaming and cooked immediately after the low-temperature freezing.The best taste and texture can also be maintained after the simple second steaming.However,only a few studies can be related to their quality control during processing.This study aims to explore the effect of the hydrophilic gum composite acetate starch on the freezing and freeze-thawing quality of the quick-frozen steamed dumpling wrappers.Acetylated Starch,Curdlan,and Carrageenan were compounded and applied to the quick-frozen steamed dumpling wrappers in the proportions of 6.54%,0.52%,and 0.65%,respectively.The blank was used as the control.A systematic investigation was also carried out to determine the water content,freezable water content,color,and texture of quick-frozen steamed dumpling wrappers after retempering in the fixed freezing and freeze-thawing cycles.A series of tests were then conducted to further reveal the influences on the rheological properties,water status,protein secondary structure,and microstructure using a rheometer,low-field nuclear magnetic resonance(NMR),Fourier infrared spectroscopy(FTIR)and scanning electron microscopy(SEM).The results showed that the water content of quick-frozen steamed dumpling wrappers decreased significantly in the control group,whereas,the freezable water content increased significantly after re-steaming(P<0.05)after 28 d of freezing or five freeze-thawing treatments.While the rate of water loss after re-steaming of the wrappers with the addition of AsCC(Acetate Starch Composited with Curdlan and Carrageenan)was significantly slower than that in the control group.The freezable water content was significantly lower than that in the control(P<0.05).The capacity of water

关 键 词：醋酸酯淀粉 亲水胶体 速冻蒸饺面皮 冻藏品质 冻融品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]