食品与发酵工业 >

2020 , Vol. 46 >Issue 24: 182 - 189

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024827

生产与科研应用

冻结速率对冷冻五谷方便粥品质的影响

  • 黄小雨 ,
  • 信思悦 ,
  • 曹桢 ,
  • 蒋和体
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  • (西南大学 食品科学学院,重庆,400000)
硕士研究生(蒋和体教授为通讯作者,E-mail:jheti@126.com)

收稿日期: 2020-06-21

  修回日期: 2020-09-07

  网络出版日期: 2021-01-13

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Effect of freezing rate on the quality of frozen grain congee

  • HUANG Xiaoyu ,
  • XIN Siyue ,
  • CAO Zhen ,
  • JIANG Heti
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  • (College of Food Science, Southwest University, Chongqing 400000, China)

Received date: 2020-06-21

  Revised date: 2020-09-07

  Online published: 2021-01-13

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摘要

该研究以全胚苦荞米为主要原料,加入黑米、燕麦、大米和糯小米,在不同温度下进行冷冻处理后复热,分析不同冷冻温度对五谷方便粥品质的影响。结果表明,方便粥在-20、-40、-80 ℃冻结条件下的冻结曲线符合一般食品冻结曲线的特征,-20 ℃冷冻组属于慢速冻结,-40、-80 ℃冷冻组属于快速冻结。方便粥在-20、-40 ℃冻结后质构品质显著下降(P<0.05),但-80 ℃冷冻组仅内聚性和咀嚼性有显著性差异(P<0.05);-20 ℃冷冻组的色度L*值和-40 ℃冷冻组的色度b*值显著低于鲜煮米粥(P<0.05),-80 ℃冷冻组色度值与鲜煮米粥无显著性差异(P>0.05);冻结温度越低,方便粥复热后水分含量越高,固形物含量越低;4种粥样黏度大小依次为:鲜煮米粥＜-80 ℃冷冻组＜-40 ℃冷冻组＜-20 ℃冷冻组;不同温度冷冻组膳食纤维含量和黄酮含量均与鲜煮米粥无显著性差异(P>0.05)。综合来看,冷冻方便粥更适合快速冻结,而-80 ℃条件下效果最佳。以上结果可为冷冻方便粥的加工提供一定参考。

关键词： 冷冻温度; 五谷方便粥; 质构; 色泽; 黄酮; 膳食纤维; 黏度

本文引用格式

黄小雨 , 信思悦 , 曹桢 , 蒋和体 . 冻结速率对冷冻五谷方便粥品质的影响[J]. 食品与发酵工业, 2020 , 46(24) : 182 -189 . DOI: 10.13995/j.cnki.11-1802/ts.024827

Abstract

Whole-embryonic tartary buckwheat rice was used as the main raw material with the addition of black rice, oats, rice and waxy millet, and then the mixture was reheated after freezing treatment at different temperatures in order to analyze the effect of different freezing temperatures on the quality of grain convenient porridge. The results showed that freezing curves of porridge under freezing conditions of -20 ℃, -40 ℃, -80 ℃ accord with the characteristics of general food freezing curves, -20 ℃ frozen group was slow freezing, -40 ℃, -80 ℃ frozen group was rapid freezing. Under the freezing condition at -20 ℃ and -40 ℃, the texture quality of convenient porridge decreased significantly(P＜0.05), however, there were significant differences in cohesion and masticity in the -80 ℃ frozen group(P＜0.05). Moreover, the chroma L* value of -20 ℃ frozen group and the chroma b* value of -40 ℃frozen group were significantly lower than that of fresh rice porridge(P＜0.05). There was no significant difference between -80 ℃ frozen group and fresh rice porridge(P＞0.05). Furthermore, the lower the freezing temperature, the higher the moisture content after reheating and the lower the solids content. The viscosity of the four types of atherosclerosis was as follows: Fresh rice porridge<-80 ℃ frozen group <-40 ℃ frozen group <-20 ℃ frozen group. And there was no significant difference between the contents of dietary fiber and flavone in frozen group and rice porridge(P＞0.05). Overall, frozen porridge was better for quick freezing, and it works best at -80 ℃.The above results could provide some references for the processing of frozen convenient porridge.

Key words： freezing temperature; grain convenient porridge; texture; color; flavonoids; dietary fiber; viscosity

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