加水量和制面厚度对冷冻熟面复煮后表面黏性的影响
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摘要
研究加水量和制面厚度对冷冻熟面复煮后表面黏性的影响及其原因。分别研究了加水量和制面厚度对冷冻熟面复煮后的质构特性(质地特征和拉伸特性)、二硫键和游离巯基含量、水分分布、表面黏性、感官评价的影响。结果表明,随着加水量的增加,冷冻熟面的质构指标(硬度、咀嚼性、拉伸强度)、二硫键含量呈现出先升高后降低的趋势,游离巯基含量与表面黏性变化趋势与之相反,在加水量为34%时复煮面条品质较好。随着面条厚度增加,冷冻熟面中低水分区域增大,表面黏性逐渐减小,厚度较大的面条复煮后表面黏性增加越缓慢,当厚度为2 mm时质构特性表现较好。结合感官评价结果,认为加水量为34%、厚度为2 mm的冷冻熟面复煮后防粘表现最好。冷冻熟面添加适宜的加水量,制成合适厚度时,面条的表面黏性较低,同时具有良好的品质和口感。
The effects and reasons of water addition amount and processing thickness on the surface tackiness of reheated frozen cooked noodles were studied in this paper. The effects of water addition amount and noodles thickness on the texture characteristics(texture profile analysis and tensile properties),disulfide bond and free sulfhydryl contents,water distribution,surface tackiness and sensory evaluation of reconstituted frozen noodles were investigated. The results showed that with the increase of water addition amount,the texture index(hardness,chewiness,tensile strength) and disulfide bond content showed a trend of increasing firstly and then decreasing,while the free sulfhydryl content and surface tackiness showed an opposite trend,and the noodles showed better qualities when the addition amount of water was 34%. With the increase of noodle thickness,the low moisture area in frozen noodles was enlarged,and surface tackiness decreased. After reheating,the surface tackiness of thick noodles increased slowly. When the thickness of noodles was 2 mm,the texture characteristic of noodles had excellent performance. The results of sensory evaluation showed that the reheated noodles had the highest sensory score with water addition amount and thickness of 34% and 2 mm,respectively,The suitable water addition amount and the strip shape made a contribution to the lower surface tackiness of the noodles,and the afforded noodles had a good quality and mouthfeel.
The effects and reasons of water addition amount and processing thickness on the surface tackiness of reheated frozen cooked noodles were studied in this paper. The effects of water addition amount and noodles thickness on the texture characteristics(texture profile analysis and tensile properties),disulfide bond and free sulfhydryl contents,water distribution,surface tackiness and sensory evaluation of reconstituted frozen noodles were investigated. The results showed that with the increase of water addition amount,the texture index(hardness,chewiness,tensile strength) and disulfide bond content showed a trend of increasing firstly and then decreasing,while the free sulfhydryl content and surface tackiness showed an opposite trend,and the noodles showed better qualities when the addition amount of water was 34%. With the increase of noodle thickness,the low moisture area in frozen noodles was enlarged,and surface tackiness decreased. After reheating,the surface tackiness of thick noodles increased slowly. When the thickness of noodles was 2 mm,the texture characteristic of noodles had excellent performance. The results of sensory evaluation showed that the reheated noodles had the highest sensory score with water addition amount and thickness of 34% and 2 mm,respectively,The suitable water addition amount and the strip shape made a contribution to the lower surface tackiness of the noodles,and the afforded noodles had a good quality and mouthfeel.
引文
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[2]张小妮,陈洁,王成.冷冻面条发展现状与趋势[J].粮食与油脂,2012,8(11):5-6.
[3]冯俊敏.冷冻面条品质改善的研究[D].无锡:江南大学,2012.
[4]刘会晓,陈洁,王春,等.影响面条黏性工艺因素的研究[J].粮油加工,2008(2):83-86.
[5]潘治利,王涛,王娜,等.冷冻熟制面条保温加热及速冻节能加工工艺[J].农业工程学报,2015,31(6):311-318.
[6]苏鹏,王欣,刘宝林,等.玻璃化技术在速冻面制品中的应用[J].食品工业,2006(5):8-11.
[7]李玲玲,贾春利,黄卫宁,等.冰结构蛋白对湿面筋蛋白冻藏稳定性的影响[J].食品科学,2010,31(19):25-28.
[8]郭玉,吕莹果,陈洁,等.预糊化羟丙基淀粉的制备及其在冷冻面条中的应用[J].河南工业大学学报(自然科学版),2013,34(1):41-46.
[9] DING X,ZHANG H,LIU W,et al. Extraction of carrot(Daucus carota)antifreeze proteins and evaluation of their effects on frozen white salted noodles[J]. Food&Bioprocess Technology,2014,7(3):842-852.
[10] LUO L J,GUO X N,ZHU K X. Effect of steaming on the quality characteristics of frozen cooked noodles[J]. LWT-Food Science and Technology,2015,62(2):1134-1140.
[11]骆丽君.冷冻熟面加工工艺对其品质影响的机理研究[D].无锡:江南大学,2015.
[12]罗明江,罗春霞,吴赣香. Ellman's试剂比色法测定食品中蛋白质的巯基和二硫键[J].郑州粮食学院学报,1986(1):96-99.
[13]常鑫.鲜湿面加工品质及表面黏性的研究[D].郑州:河南工业大学,2014.
[14]郑子懿,陆启玉,章绍兵.面条冷冻过程中蛋白质组分和二硫键的变化研究[J].粮食与饲料工业,2013,12(7):34-37.
[15]王明明.速冻熟面制作工艺关键控制点的研究[D].郑州:河南工业大学,2011.
[16]周惠明.冷冻熟面的工艺技术研究[J].粮食与饲料工业,1998(1):32-33.
[17]陈洁,余寒,王远辉,等.面条蒸制过程中水分迁移及糊化特性[J].食品科学,2018(4):32-36.
[18]王亦芸.日本冷冻面现状[J].食品工业,1995(5):20-22.
[19] SEKIYAMA Y,HORIGANE A K,ONO H,et al. T2distribution of boiled dry spaghetti measured by MRI and its internal structure observed by fluorescence microscopy[J]. Food Research International,2012,48(2):374-379.
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