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食品与发酵工业  2019, Vol. 45 Issue (16): 181-186    DOI: 10.13995/j.cnki.11-1802/ts.020658
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
冻结方式对油条品质特性的影响
黄忠民1,2,3,4, 贾若南1,2,3,4, 黄婉婧5, 艾志录1,2,3,4, 潘治利1,2,3,4, 雷萌萌1,2,3,4*
1 (河南农业大学 食品科学技术学院,河南 郑州,450002)
2 (国家速冻米面制品加工技术研发专业中心,河南 郑州,450002)
3 (农业部大宗粮食加工重点实验室,河南 郑州,450002)
4 (河南省冷链食品工程技术研究中心,河南 郑州,450002)
5 (新加坡国立大学,新加坡,119077)
Effects of freezing methods on quality characteristics of fritters
HUANG Zhongmin1,2,3,4, JIA Ruonan1,2,3,4, HUANG Wanjing5, AI Zhilu1,2,3,4, PAN Zhili1,2,3,4, LEI Mengmeng1,2,3,4*
1 (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
2 (National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China)
3 (Key Laboratory of Bulk Grain Processing, Ministry of Agriculture, Zhengzhou 450002, China)
4 (Henan Cold Chain Food Engineering Technology Research Center, Zhengzhou 450002, China)
5 (National University of Singapore, Singapore, 119077)
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摘要 探究冻结方式对油条水分分布及品质特性的影响。采用液氮浸渍冻结(liquid nitrogen freeze, LF)、螺旋隧道冻结(spiral tunnel freeze, SF)及低温冰箱冻结(refrigerator freeze, RF)3种方式分别对油条进行冻结,测定冻结后油条水分含量、T2弛豫时间、复炸后油条的色泽及比容、质构特性和感官品质。冻结方式对油条水分含量有显著影响(P<0.05),对L*值、a*值、色差△E有极显著影响(P<0.01);LF和SF处理油条内瓤结合水含量极显著高于RF(P<0.01),自由水含量显著低于RF(P<0.05);LF处理油条组织水分迁移最少,复炸后比容最大,表皮色泽、组织酥软性较好,组织孔隙较均匀,质构特性较优,最接近新鲜油条感官品质。液氮冻结处理油条品质较优,有望成为工业生产油条的新型冻结技术,为速冻油条生产提供了科学参考。
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黄忠民
贾若南
黄婉婧
艾志录
潘治利
雷萌萌
关键词:  冻结方式  液氮冻结  油条  水分迁移    
Abstract: This study explored the effects of freezing methods on water distribution and quality characteristics of fritters. The fritters were frozen by liquid nitrogen immersion freezing (LF), spiral tunnel freezing (SF) and refrigerator freezing (RF), respectively. The moisture content and T2 relaxation time of frozen fritters were measured, and the color, specific volume, texture and sensory quality of re-fried fritters were determined. The moisture content of fritters frozen by different methods was significantly different (P<0.05), and L* value, a* value and △E were highly significantly different (P<0.01).The content of bound water in LF- and SF-treated fritters’ pulp was significantly higher than that in RF treated fritters (P<0.01), while the content of free water was significantly lower (P<0.05). LF-treated fritters had the least water migration, and it also had the largest specific volume, the best crust color, tissue softness and porosity, as well as texture, which had the closest sensory quality to fresh fritters. Therefore, LF is expected to become a new freezing technology for industrial production of fritters, which provides a scientific reference for producing quick-frozen fritters.
Key words:  freezing method    liquid nitrogen freeze    fritter    moisture migration
收稿日期:  2019-03-25                出版日期:  2019-08-25      发布日期:  2019-09-23      期的出版日期:  2019-08-25
基金资助: 国家重点研发计划资助(2018YFD0400605);国家重点研发计划资助(2018YFD0400502);河南省重大科技专项项目(151100110100);郑州市重大科技专项项目(141PZDZX039)
作者简介:  学士,教授(雷萌萌讲师为通讯作者,E-mail:leimengmeng0418@163.com)。
引用本文:    
黄忠民,贾若南,黄婉婧,等. 冻结方式对油条品质特性的影响[J]. 食品与发酵工业, 2019, 45(16): 181-186.
HUANG Zhongmin,JIA Ruonan,HUANG Wanjing,et al. Effects of freezing methods on quality characteristics of fritters[J]. Food and Fermentation Industries, 2019, 45(16): 181-186.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.020658  或          http://sf1970.cnif.cn/CN/Y2019/V45/I16/181
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