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中国精品科技期刊2020
周舟,杜险峰,曹蒙,等. 冷冻温度与冷冻中心温度对冷冻面团面条品质的影响[J]. 食品工业科技,2023,44(14):88−94. doi: 10.13386/j.issn1002-0306.2022090231.
引用本文: 周舟,杜险峰,曹蒙,等. 冷冻温度与冷冻中心温度对冷冻面团面条品质的影响[J]. 食品工业科技,2023,44(14):88−94. doi: 10.13386/j.issn1002-0306.2022090231.
ZHOU Zhou, DU Xianfeng, CAO Meng, et al. Effects of Freezing Temperature and Freezing Center Temperature on the Quality of Frozen Dough Noodles[J]. Science and Technology of Food Industry, 2023, 44(14): 88−94. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090231.
Citation: ZHOU Zhou, DU Xianfeng, CAO Meng, et al. Effects of Freezing Temperature and Freezing Center Temperature on the Quality of Frozen Dough Noodles[J]. Science and Technology of Food Industry, 2023, 44(14): 88−94. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090231.

冷冻温度与冷冻中心温度对冷冻面团面条品质的影响

Effects of Freezing Temperature and Freezing Center Temperature on the Quality of Frozen Dough Noodles

  • 摘要: 冷冻面团技术广泛运用于面制品的工业化生产中,然而冷冻面团技术在应用过程中仍然会存在缺陷,导致冷冻面团以及最终成品品质的劣变。在本研究中,利用差示扫描量热法(DSC)分析了面团冷冻过程中热特性的变化,研究了不同冷冻温度和冷冻中心温度对面条冷冻面团与最终面条品质的影响,从而确定最佳的冷冻温度和冷冻中心温度。结果表明,相较于−20 ℃,−30与−40 ℃的冷冻速率分别为−0.44、−0.51 ℃·min−1,冷冻速率较快,中心温度降至−18 ℃耗时较短,通过最大冰晶生成带的时间最短,形成的冰晶体积较小较为均匀。面团的可冻结水含量与面条的蒸煮损失率在−30 ℃时降至最低,−30与−40 ℃的冻结条件下,吸水率与感官得分并未出现显著性差异(P>0.05),面条的剪切力、硬度、弹性、咀嚼性随着冷冻温度的降低在−30 ℃达到最大值,而粘附性无显著性差异(P>0.05),在−18 ℃的冷冻中心温度下,面条冷冻面团的可冻结水含量最少,冷冻面团面条的蒸煮损失率、吸水率最低、质构特性最好,感官得分最高。本研究为工业上提高面条冷冻面团品质提供参考。

     

    Abstract: Frozen dough technology is widely used in the industrial production of flour products, however, frozen dough technology in the application process will still be flawed, resulting in frozen dough and final product quality deterioration. In this study, differential scanning calorimetry (DSC) was used to analyze the changes of thermal characteristics during dough freezing. The effects of different freezing temperatures and freezing center temperatures on the quality of frozen dough and final noodles were studied to determine the optimal freezing temperature and freezing center temperature. The results showed that compared with −20 ℃, the freezing rates of −30 and −40 ℃ were −0.44 and −0.51 ℃·min−1, respectively, with faster freezing rates, shorter freezing time for the central temperature to drop to −18 ℃, shortest time to pass through the maximum ice crystal generation zone, and smaller and more uniform ice crystal volume formed. The frozen water content of dough and the cooking loss rate of noodles decreased to the lowest at −30 ℃. Under the freezing conditions of −30 and −40 ℃, there was no significant difference in water absorption and sensory score (P>0.05). The shear force, hardness, elasticity and chewiness of noodles reached the maximum at −30 ℃ with the decrease of freezing temperature, while there was no significant difference in adhesion (P>0.05). At the freezing center temperature of −18 ℃, the frozen water content of frozen dough was the least, the cooking loss rate, water absorption rate of frozen dough noodles were the lowest, the texture characteristics were the best, and the sensory score was the highest. This study would provide a reference for improving the quality of frozen noodle dough in industry.

     

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