不同冻结方式对汤圆品质特性的影响
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摘要
为研究不同冻结方式对汤圆品质特性的影响,采用低温冰箱冻结、螺旋隧道冻结和液氮冻结三种方式,以汤圆中心温度降至-18℃为标准,对其失水率、亮度、煮后汤汁透光率、质构特性、糊化特性及感官评定等品质指标进行测定与分析。结果表明,三种冻结方式汤圆失水率、煮后汤汁透光率、硬度、弹性、咀嚼性、糊化特性均存在显著性差异(p <0.05)。低温冰箱冻结:汤圆失水率高、亮度及煮后汤汁透光率最低、硬度高且弹性小、咀嚼性差、淀粉糊化程度高、口感差;螺旋隧道冻结:汤圆失水率较高、亮度及煮后汤汁透光率较低、硬度较高且弹性较小、咀嚼性较差、淀粉糊化程度较高、口感较好;液氮冻结:汤圆失水率最低,亮度及煮后汤汁透光率最高,硬度最低且弹性最大、咀嚼性优、淀粉糊化程度最低,能更好保持汤圆的品质特性,口感最好。液氮冻结是优于低温冰箱冻结、螺旋隧道冻结的冻结方式,能较好的改善汤圆品质特性。
In order to study the effect of different freezing methods on the quality characteristics of Tang-yuan,the experiment adopts three methods by decreased the center of the Tang-yuan to-18 ℃ of low-temperature refrigerator freezing,spiral tunnel freezing,liquid nitrogen freezing. Beside the rate of water loss,its brightness,transmittance of soup juice,texture properties,pasting properties and sensory evaluation of Tang-yuan were also measured and analyzed. The results showed that there were significant differences in the rate of water loss,the transmittance of soup juice,hardness,springiness,chewiness,paste properties of three freezing methods (p < 0.05).The low-temperature refrigerator freezing had the highest rate of water loss,the lowest brightness and transmittance of soup juice,the highest hardness,least springiness,poor chewiness,the highest degree of starch gelatinization and had poor taste of Tang-yuan.The spiral tunnel freezing had higher rate of water loss,lower brightness and transmittance of soup juice,higher hardness,smaller springiness,relatively poor chewiness,higher degree of starch gelatinization and had good taste of Tang-yuan. The liquid nitrogen freezing had the lowest rate of water loss,the highest brightness and transmittance of soup juice,the lowest hardness,the largest springiness,most excellent chewiness,the lowest degree of starch gelatinization,keeping the better quality characteristics of the Tangyuan and had the best taste of Tangyuan.Liquid nitrogen freezing was a freezing method superior to low-temperature refrigerator freezing and spiral tunnel freezing,which could improve the quality characteristics of Tangyuan.
In order to study the effect of different freezing methods on the quality characteristics of Tang-yuan,the experiment adopts three methods by decreased the center of the Tang-yuan to-18 ℃ of low-temperature refrigerator freezing,spiral tunnel freezing,liquid nitrogen freezing. Beside the rate of water loss,its brightness,transmittance of soup juice,texture properties,pasting properties and sensory evaluation of Tang-yuan were also measured and analyzed. The results showed that there were significant differences in the rate of water loss,the transmittance of soup juice,hardness,springiness,chewiness,paste properties of three freezing methods (p < 0.05).The low-temperature refrigerator freezing had the highest rate of water loss,the lowest brightness and transmittance of soup juice,the highest hardness,least springiness,poor chewiness,the highest degree of starch gelatinization and had poor taste of Tang-yuan.The spiral tunnel freezing had higher rate of water loss,lower brightness and transmittance of soup juice,higher hardness,smaller springiness,relatively poor chewiness,higher degree of starch gelatinization and had good taste of Tang-yuan. The liquid nitrogen freezing had the lowest rate of water loss,the highest brightness and transmittance of soup juice,the lowest hardness,the largest springiness,most excellent chewiness,the lowest degree of starch gelatinization,keeping the better quality characteristics of the Tangyuan and had the best taste of Tangyuan.Liquid nitrogen freezing was a freezing method superior to low-temperature refrigerator freezing and spiral tunnel freezing,which could improve the quality characteristics of Tangyuan.
引文
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[16]张印,王凯,连惠章,等.低蛋白糯米粉对速冻汤圆品质的影响[J].食品安全质量检测学报,2017,8(9):3329-3333.
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[20]艾志录,孙茜茜,潘治利,等.不同来源淀粉特性对水晶皮质构品质的影响[J].农业工程学报,2016,32(1):318-324.
[21]Singh N,Kaur M,Sandhu K S,et al.Physicochemical,thermal,morphological and pasting properties of starches from some Indian blackgram(Phaseolus mungo L.)cultivars[J].Starch-Starke,2004,56(11):535-544.
[22]袁美兰,鲁战会,程永强,等.自然发酵对米粉RVA黏度性质及米粉拉伸性质的影响[J].中国粮油学报,2008,23(1):6-9.
[23]张晓冬.莲藕根状茎碳水化合物代谢及淀粉特性的初步研究[D].扬州:扬州大学,2005:22-23.
[24]贺平,朱鸿帅,常晓红,等.低温和超低温冷冻对糯米淀粉凝胶老化特性的影响[J].食品工业科技,2016,37(22):99-102.
[2]艾志录,安阳,李真,等.胖大海胶对微波用速冻汤圆品质的影响[J].食品与发酵工业,2018,44(5):162-166.
[3]邵晓雯,徐振明,田志宏.羧甲基淀粉钠对速冻汤圆品质的影响[J].长江大学学报,2014,11(17):55-58.
[4]张印,王凯,连惠章,等.低蛋白糯米粉对速冻汤圆品质的影响[J].食品安全质量检测学报,2017,8(9):3329-3333.
[5]Meziani S,Ioannou I,Jasniewski J et al.Effects of freezing treatments on the fermentative activity and gluten network integrity of sweet dough[J].LWT-Food Science and Technology,2012,46(1):118-126.
[6]李杰,谢晶.我国鼓风冻结技术及连续式鼓风冻结装置的发展现状[J].渔业现代化,2007,34(4):61-66.
[7]余世锋.液氮速冻技术在食品中应用的研究进展[J].食品工业,2013,34(1):150-153.
[8]周显青,胡育铭,张玉荣,等.汤圆粉团制作方法比较及其对蒸煮品质的影响[J].粮食与饲料工业,2014(4):30-33.
[9]朱津津,潘治利,谢新华,等.汤圆TPA质构特性测试条件的优化[J].食品科学,2013,34(6):171-174.
[10]潘治利,张垚,艾志录,等.马铃薯淀粉糊化和凝胶特性与马铃薯粉品质的关系[J].食品科学,2017,38(5):197-201.
[11]张国治.糯米粉的品质分析及速冻汤圆品质改良[J].冷饮与速冻食品工业,2006,12(2):39-42.
[12]Phimolsiripol Y,Siripatrawan U,Cleland D J.Weight loss o frozen bread dough under isothermal and fluctuating temperature storage conditions[J].Journal of Food Engineering,2011,106(2):134-143.
[13]黄忠民,岳宗阳,艾志录,等.冻结速率对面团品质的影响[J].中国食品学报,2013,13(10):92-96.
[14]郑春燕,张坤生,任云,霞.不同冷却方式对速冻汤圆品质的影响[J].食品工业科技,2013,34(17):236-240.
[15]严勇强,李汴生,阮征,等.储藏方式与时间对鲜湿熟面条品质的影响[J].食品与发酵工业,2012,38(7):132-136.
[16]张印,王凯,连惠章,等.低蛋白糯米粉对速冻汤圆品质的影响[J].食品安全质量检测学报,2017,8(9):3329-3333.
[17]安阳.冰点温度冷冻及贮藏对汤圆品质的影响研究[D].河南:河南农业大学.2018.
[18]Yu S,Ma Y,Zheng X Q.Effect of low-and ultralowtemperature freezing on retrogradation and textural properties of rice starch gel during storage[J].Journal of Texture Studies,2012,43(3):175-186.
[19]María J Benito,Mar Rodríguez,Raquel Acosta.Effect of the fungal extracellular protease EPg222 on texture of whole pieces of pork loin[J].Meat Science,2003,65(2):877-884.
[20]艾志录,孙茜茜,潘治利,等.不同来源淀粉特性对水晶皮质构品质的影响[J].农业工程学报,2016,32(1):318-324.
[21]Singh N,Kaur M,Sandhu K S,et al.Physicochemical,thermal,morphological and pasting properties of starches from some Indian blackgram(Phaseolus mungo L.)cultivars[J].Starch-Starke,2004,56(11):535-544.
[22]袁美兰,鲁战会,程永强,等.自然发酵对米粉RVA黏度性质及米粉拉伸性质的影响[J].中国粮油学报,2008,23(1):6-9.
[23]张晓冬.莲藕根状茎碳水化合物代谢及淀粉特性的初步研究[D].扬州:扬州大学,2005:22-23.
[24]贺平,朱鸿帅,常晓红,等.低温和超低温冷冻对糯米淀粉凝胶老化特性的影响[J].食品工业科技,2016,37(22):99-102.