食品与发酵工业 >

2025 , Vol. 51 >Issue 10: 243 - 249

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040114

研究报告

海藻糖对冷冻馒头质构特性及水分状态的影响

  • 彭瑞芳 ,
  • 张霞 ,
  • 田郁 ,
  • 邢金金 ,
  • 郑雅 ,
  • 王琦 ,
  • 梁赢 ,
  • 王金水
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  • (河南工业大学 生物工程学院, 河南 郑州, 450001)
第一作者:硕士研究生(王金水教授为通信作者,E-maiL:jinshuiw@163.com)

收稿日期: 2024-06-05

  修回日期: 2024-08-21

  网络出版日期: 2025-06-11

基金资助

河南省教育厅自然科学项目-基础研究计划(20A550005);河南工业大学校博士基金项目(2019BS017)

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Effect of trehalose on texture characteristics and water state of frozen steamed bread

  • PENG Ruifang ,
  • ZHANG Xia ,
  • TIAN Yu ,
  • XING Jinjin ,
  • ZHENG Ya ,
  • WANG Qi ,
  • LIANG Ying ,
  • WANG Jinshui
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  • (College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2024-06-05

  Revised date: 2024-08-21

  Online published: 2025-06-11

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摘要

为解决冷冻馒头品质劣变的问题,该文研究了添加海藻糖对冻融循环处理的冷冻馒头质构特性、水分含量、水分分布、面筋蛋白含量和微观结构的影响。结果表明,海藻糖能有效改善冷冻馒头的品质,表现为改善馒头的硬度和咀嚼性,添加量为2%(质量分数)时使面筋网络结构更致密,有效降低了冻融循环对馒头结构的破坏。对处理前后馒头水分状态分析发现,在冻融3次、海藻糖添加量为2%时馒头保水性显著提高,馒头皮的强束缚水、弱束缚水的豫驰时间和强束缚水对应的峰面积分别增加了26.2%、22%和4.96%,从而抑制馒头的水分迁移,减少水分的流失。综上所述,海藻糖添加量为2%时,改善冷冻馒头的加工品质效果最好。该研究为海藻糖在冷冻馒头加工中品质提升方面的应用奠定了理论基础。

关键词： 海藻糖; 冷冻馒头; 质构特性; 水分分布

本文引用格式

彭瑞芳 , 张霞 , 田郁 , 邢金金 , 郑雅 , 王琦 , 梁赢 , 王金水 . 海藻糖对冷冻馒头质构特性及水分状态的影响[J]. 食品与发酵工业, 2025 , 51(10) : 243 -249 . DOI: 10.13995/j.cnki.11-1802/ts.040114

Abstract

To solve the problem of quality deterioration of frozen steamed bread, the effects of trehalose addition on texture characteristics, water content, water distribution, gluten protein content, and microstructure of frozen steamed bread treated by freeze-thaw cycle were studied.Results showed that trehalose could effectively improve the quality of frozen steamed bread, which was manifested as improving the hardness and chewability of steamed bread, and the gluten network structure was denser when the additional amount was 2%, which effectively reduced the damage to the structure of steamed bread by the freeze-thaw cycle.The analysis of the water status of steamed bread before and after treatment showed that water retention of steamed bread was significantly improved when the amount of trehalose was 2% and frozen 3 times, and the T21, T22, and A21 of steamed bread increased by 26.2%, 22%, and 4.96%, respectively, thus inhibiting water migration of steamed bread and reducing water loss.In summary, when the amount of trehalose was 2%, the processing quality of frozen steamed bread could be improved best.This study laid a theoretical foundation for the application of trehalose in the quality improvement of frozen steamed bread processing.

Key words： trehalose; frozen steamed bread; texture property; water distribution

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