摘要
[目的]改善米线速冻后断条率较高、浑汤严重等问题。[方法]研究了添加20%玉米淀粉对冻融循环过程中冷冻米线蒸煮品质、质构特性、感官品质、可冻结水含量、水分分布和表面微观结构的影响。[结果]添加玉米淀粉能显著提升冷冻米线冻融循环过程中的蒸煮品质,其中冻融4次后蒸煮损失和断条率分别下降了42.31%和36.97%,米汤中溶出的直链淀粉和蛋白质含量也有明显下降。加入玉米淀粉后,冷冻米线的硬度和咀嚼性分别上升了22.97%和26.57%,并且感官总评分上升了13.04%。同时,玉米淀粉的加入抑制了深层结合水向弱结合水的迁移,降低了可冻结水的含量,从而减轻了冰晶对冷冻米线的机械损伤,使其表面更加光滑致密。[结论]添加20%玉米淀粉可以提高冷冻米线的蒸煮品质和质构特性,并延缓其品质劣变趋势,同时抑制了内部水分流动性的增加,减少冰晶的生成,从而改善冷冻米线的冻融品质。
[Objective]This study aimed to improve the high rate of broken rice noodles and serious muddy soup after flash freezing.[Methods]The effects of 20%corn starch addition on the cooking qualities,texture characteristics,sensory properties,freezable water content,moisture distribution and the surface microstructure of frozen rice noodles were investigated during the freeze⁃thaw treatment.[Results]The addition of corn starch significantly improved the cooking quality of frozen rice noodles during the freeze⁃thaw cycle.The cooking loss and the breaking rate decreased by 42.31%and 36.97%,respectively,after 4 cycles of freeze⁃thaw treatment.Moreover,the contents of amylose and rice protein in the soup significantly decreased.After adding corn starch,the hardness and chewiness of frozen rice noodles increased by 22.97%and 26.57%,respectively,and the total sensory score increased by 13.04%.Meanwhile,corn starch addition inhibited the transition of deep⁃bound water to weak⁃bound water and decreased the content of freezable water,weakening the mechanical damage of frozen rice noodles by ice crystals,which enabled a smoother surface of frozen rice noodles than the control.[Conclusion]The addition of 20%corn starch can improve the cooking quality and texture characteristics of frozen rice noodles,delay the deterioration of quality,inhibit the increase of internal water mobility and reduce the formation of ice crystals,thereby improving the freeze⁃thaw quality of frozen rice noodles.
作者
杨婉莹
王韧
冯伟
王涛
陈正行
张昊
YANG Wanying;WANG Ren;FENG Wei;WANG Tao;CHEN Zhengxing;ZHANG Hao(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi,Jiangsu 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China;College of Food Science and Technology,Nanjing Agricultural University,Nanjing,Jiangsu 210095,China)
出处
《食品与机械》
CSCD
北大核心
2024年第8期120-126,共7页
Food and Machinery
基金
国家自然科学青年基金(编号:32301986)。
关键词
冷冻米线
玉米淀粉
冻融
蒸煮品质
结构特征
frozen rice noodles
corn starch
freeze⁃thaw
cooking qualities
structural feature
