摘要
目的:研究单甘酯对冷冻鱼面冻藏稳定性的影响。方法:比较单甘酯不同添加量的鱼面在冻融循环4次过程中的品质变化;采用质构仪、核磁共振仪、差示扫描量热仪测定鱼面拉断力、水分分布、玻璃化转变温度(Tg’)。结果:单甘酯添加量0.20%时,鱼面的拉断力达134.06 g,空白为107.42 g,冻融4次后,分别为75.12、46.35 g;面汤吸光度比空白低22.54%。空白鱼面自由水和含0.20%单甘酯的鱼面相应自由水含量分别为84.02%、81.69%,冻融处理4次后,自由水分别是增加到87.82%、83.33%。空白鱼面Tg’为-23.03℃,冻融4次后Tg’为-26.08℃;添加0.2%单甘酯的鱼面Tg’和冻融4次后的Tg’分别是-17.76、-18.57℃。结论:添加0.20%单甘酯能有效提高鱼面拉断力,降低蒸煮损失、自由水含量,并对面条冻融过程中结合水转化为自由水有一定抑制作用,还能明显提高鱼面的Tg’,在-20℃下可实现玻璃化贮藏。
In order to improve the quality of frozen fish noodle, the effects of monoglyceride on the frozen stability of frozen fish noodle during frozen-thawing was studied, using texture analyser, nuclear magnetic resonance （NMR） , and differential scanning calorimeter（DSC） to determine breaking force, moisture migration, and glass transition temperature （ Tg＇ ）.The results showed that：the breaking force were 134.06 g and 107.42 g for frozen fish noodle added 0.2% monoglycerides and blank noodle,that decreased to 75.12 g and 46.35 g after frozen-thawing for 4 times.Adding 0.2% monoglycerides decreased the absorbance of noodle soup by 22.54%.The content of free water were 84.02% and 81.69% for frozen fish noodle added 0.2% monoglycerides and blank noodle,that increased to 87.82% and 83.33% after frozen-thawing for 4 times.The Tg＇ were -17.76 ℃ and -23.03 ℃ for frozen fish noodle added 0.2% monoglycerides and blank noodle, that decreased to -18.57 ℃ and -26.08 ℃after frozenthawing for 4 times.In conclusion,the addition of monoglycerides for 0.2% increased breaking force,decreased boiling lose and the content of free water effectively, and inhibited the transformation of binding water to free water, and increased the Tg＇ , made the fish frozen noodle kept glass state at -20 ℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第10期323-325,336,共4页
Science and Technology of Food Industry
关键词
冷冻鱼面
冻藏稳定性
拉断力
水分分布
玻璃化转变温度
frozen fish noodle
frozen stability
breaking force
moisture migration
glass transition temperature
