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潘治利,骆洋翔,艾志录,杨联芝,范雯,黄忠民.不同冻藏温度条件下速冻汤圆品质变化及其机制[J].农业工程学报,2018,34(21):304-310.DOI:10.11975/j.issn.1002-6819.2018.21.038
不同冻藏温度条件下速冻汤圆品质变化及其机制
投稿时间:2018-05-28  修订日期:2018-08-13
中文关键词:  冻藏  温度  品质控制  速冻汤圆
基金项目:河南省重大科技专项(151100110100);郑州市科技重大专项(174PZDZX576);新乡市科技重大项目(ZD16005)
作者单位
潘治利 1.河南农业大学食品科学技术学院郑州 4500022.农业部大宗粮食加工重点实验室郑州 450002 
骆洋翔 1.河南农业大学食品科学技术学院郑州 4500023.河南省冷链食品工程技术研究中心郑州 450002 
艾志录 1.河南农业大学食品科学技术学院郑州 450002 
杨联芝 4.中州大学化工食品学院郑州 450044 
范雯 5.郑州思念食品有限公司郑州 450002 
黄忠民 1.河南农业大学食品科学技术学院郑州 450002 
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中文摘要:为探究不同恒温冻藏条件下速冻汤圆品质的变化规律,将速冻汤圆置于-5、-15、-25℃ 3种恒定冻藏条件下,定期测量含水率、酸价、过氧化值、质构等品质指标,并结合核磁共振成像、快速黏度分析仪、扫描电子显微镜测定粉团水分迁移、糊化特性、微观结构等,揭示冻藏温度对其品质变化的影响。结果表明:冻藏温度对速冻汤圆的含水率、过氧化值、酸价、质构等均有显著性影响(P<0.05),冻藏时间越长,冻藏温度越高,速冻汤圆含水率下降越多,过氧化值、酸价、硬度、咀嚼性增加也越大,其中在第40天,-5℃与-15、-25℃冻藏条件相比,速冻汤圆含水率率先下降至平稳点,过氧化值、酸价增长率(14%和20%)远高于其它2组,第90天,-5℃冻藏条件下速冻汤圆含水率减少11.32%,过氧化值、酸价分别上涨23%和30%,硬度、咀嚼性由392.11、66.24 g增大到511.78、90.11g,且与-25℃冻藏条件相比有显著性差异(P<0.05)。核磁共振、糊化特性、扫面电镜显示:较高温度冻藏条件下速冻汤圆水分自由度增长较大,冰晶的生长及大冰晶的形成使得淀粉颗粒受到机械损伤,破损淀粉填充糯米粉团空隙,致密的组织结构抑制蒸煮时水分进入以及热量的传递,使得速冻汤圆硬度、咀嚼性大幅上涨;破损淀粉易吸水膨胀,占有较多的空间,致使峰值黏度、崩解值、最终黏度降低,从而影响速冻汤团品质特性。以上研究结果为速冻汤圆在冻藏期间的品质保持提供理论参考。
Pan Zhili,Luo Yangxiang,Ai Zhilu,Yang Lianzhi,Fan Wen,Huang Zhongmin.Quality change and its mechanism of quick-frozen rice dumplings under condition of different frozen temperatures[J].Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2018,34(21):304-310.DOI:10.11975/j.issn.1002-6819.2018.21.038
Quality change and its mechanism of quick-frozen rice dumplings under condition of different frozen temperatures
Author NameAffiliation
Pan Zhili 1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
2. Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, China
 
Luo Yangxiang 1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
3. Henan Engineering Research Center of Cold-chain Food, Zhengzhou 450002, China
 
Ai Zhilu 1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
 
Yang Lianzhi 4. School of Chemical and Food Engineering, Zhongzhou University, Zhengzhou 450044, China
 
Fan Wen 5. Zhengzhou Synear Food.co., LTD, Zhengzhou 450002, China 
Huang Zhongmin 1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
 
Key words:refrigeration  temperature  quality control  quick-frozen rice dumpling
Abstract: Constant refrigeration temperature has a great influence on the quality of quick-frozen sweet dumplings. For the purpose of investigating the effects of different temperatures on the quality of quick-frozen sweet dumplings, quick-frozen sweet dumplings were exposed under the constant temperature of -5, -15, and -25 ℃, and then the quality indices including moisture content, acid value, peroxide value, texture were termly measured. The nuclear magnetic resonance imaging, rapid viscosity analyzer and scanning electron microscopy were used to determine the moisture migration, gelatinization characteristics and microstructure of quick-frozen sweet dumplings respectively, and to reveal the influence of frozen temperature on the quality of quick-frozen sweet dumplings. The results showed that the frozen temperature had a significant effect on all these aspects below: the moisture content, peroxide value, acid value and texture (P<0.05). With the extension of frozen storage time, the moisture content of quick-frozen glutinous sweet dumplings decreased fast at first and then decreased gradually. In addition, the effect of the prolongation of the freezing time on the filling of the quick-frozen sweet dumplings was as follows: The oxidation of the filling oil appeared to rise quickly and then slowly, and the hardness and chewiness of the texture properties of the stuffing of the quick-frozen sweet dumplings gradually increased. The higher the frozen storage temperature of the quick-frozen sweet dumplings was, the more the moisture content in the dumplings dropped. At the same time, the higher the degree of the oxidation of fillings in the dumplings was, the more the hardness and chewiness of fillings increased. The longer the frozen storage time and the higher the frozen temperature, the more the moisture content decreasing of quick-frozen sweet dumplings, and the more the peroxide value, acid value, hardness, and chewiness increasing. On the 40th day, the moisture content of quick-frozen sweet dumplings at -5 ℃ fell to a plateau, faster than that under -15 and -25 ℃ refrigeration condition. The 14% and 20% growth rates of peroxide value and acid value of quick-frozen sweet dumplings under -5 ℃ were much higher than that of the other 2 groups. On the 90th day, the moisture content of the quick-frozen sweet dumplings under -5 ℃ decreased by 11.32%, the peroxide value increased by 23%, and the acid value increased by 30%. Determination of the quick-frozen sweet dumplings' texture properties showed that the hardness increased from 392.11 to 511.78 g, and the chewiness increased from 66.24 to 90.11 g, and significant difference was observed at the -25 ℃ refrigeration condition (P<0.05). The results of nuclear magnetic resonance, gelatinization characteristics, and scanning electron microscopy showed that the higher the refrigeration temperature was, the more the hydrone's freedom degree of quick-frozen sweet dumplings increased, which facilitated the growth of ice crystals and the formation of large ice crystals. Due to the effect of vapor pressure and temperature, the sublimation of ice crystals and the oxidation of the oil were accelerated, however the moisture content was rapidly decreased. At the same time, the growth of ice crystals and the formation of large ice crystals also had influence on glutinous sweet dumplings starch to a certain degree and did damage the glutinous sweet dumplings starch granules mechanically. And the broken glutinous sweet dumplings starch filled the glutinous sweet dumplings flour mass network, and the dense network space inhibited the entry of moisture and the transfer of heat during cooking process, making quick-frozen sweet dumplings' hardness and chewiness raised sharply. Damaged glutinous sweet dumplings starches were prone to water swelling and occupied more space, resulting in lower peak viscosity, lower breakdown value and lower final viscosity of quick-frozen glutinous sweet dumplings starch group, which would affect the quality characteristics of quick-frozen sweet dumplings. Studying the effect of refrigeration condition on the quality of quick-frozen sweet dumplings is of great significance to the quality control of quick-frozen sweet dumplings. This study can provide a theoretical reference for the quality maintenance of quick-frozen sweet dumplings during frozen storage.
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