食品与发酵工业 >

2025 , Vol. 51 >Issue 12: 226 - 235

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040654

研究报告

羟丙基甲基纤维素对冷冻麻薯生胚品质的改良效果及其机理研究

  • 张家萍 ,
  • 李文钊 ,
  • 余平莲 ,
  • 颜凤 ,
  • 杨晓飞 ,
  • 崔亚雪
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  • 1(天津科技大学 食品科学与工程学院,天津,300457)
    2(昭通学院 化学化工学院,云南省高校高原特色功能食品研究重点实验室,云南 昭通,657000)
第一作者:硕士研究生(李文钊教授和余平莲讲师为共同通信作者,E-mail:liwenzhao@tust.edu.cn;plyu@ztu.edu.cn)

收稿日期: 2024-08-04

  修回日期: 2024-09-06

  网络出版日期: 2025-07-11

基金资助

云南省教育厅科学研究基金项目(2024J1054)

收起

Study on improvement effect and mechanism of hydroxypropyl methylcellulose on quality of frozen mochi dough

  • ZHANG Jiaping ,
  • LI Wenzhao ,
  • YU Pinglian ,
  • YAN Feng ,
  • YANG Xiaofei ,
  • CUI Yaxue
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  • 1(College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China)
    2(Key Laboratory of Yunnan University for Plateau Characteristic Functional Food, School of Chemistry and Chemical Engineering, Zhaotong University, Zhaotong 657000, China)

Received date: 2024-08-04

  Revised date: 2024-09-06

  Online published: 2025-07-11

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摘要

为进一步改善冷冻麻薯生胚焙烤产品的品质劣变问题,该文选取羟丙基甲基纤维素为改良剂,利用低场核磁共振仪、差式扫描量热仪、傅里叶变换红外光谱和扫描电子显微镜等技术检测冻融循环过程中冷冻麻薯生胚水分状态、蛋白质二级结构以及微观结构的变化,并通过食品体积测定仪、质构仪等仪器考察其烘焙品质的改良效果。结果表明,羟丙基甲基纤维素添加量可以改善麻薯比容,降低麻薯的硬度;4次冻融循环处理后,添加0.5%(质量分数)羟丙基甲基纤维素的麻薯比容高达3.71 cm3/g。同时,羟丙基甲基纤维素有效抑制了水分的迁移与流失,抑制冷冻麻薯生胚内部强结合水向弱结合和自由水的转换,提高了麻薯生胚的持水性;冷冻麻薯生胚的可冻结水含量随着羟丙基甲基纤维素的增加呈显著下降趋势。此外,冻融循环4次时,1.5%(质量分数)羟丙基甲基纤维素添加量下,冷冻麻薯生胚的游离巯基含量最低,α-螺旋含量最高;且蛋白质二级结构最为稳定,淀粉分子镶嵌到面筋蛋白网络结构中。因此,羟丙基甲基纤维素的添加改善了冷冻麻薯生胚的面团特性和烘焙品质,且0.5%(质量分数)羟丙基甲基纤维素添加量下烘焙品质改善效果最为明显。

关键词： 麻薯; 羟丙基甲基纤维素; 冻融; 微观结构; 烘焙品质

本文引用格式

张家萍 , 李文钊 , 余平莲 , 颜凤 , 杨晓飞 , 崔亚雪 . 羟丙基甲基纤维素对冷冻麻薯生胚品质的改良效果及其机理研究[J]. 食品与发酵工业, 2025 , 51(12) : 226 -235 . DOI: 10.13995/j.cnki.11-1802/ts.040654

Abstract

To further improve the quality deterioration problems of the product after baking from frozen mochi dough, this article selected hydroxypropyl methylcellulose as the modifier, and used low-field nuclear magnetic resonance, differential scanning calorimetry, Fourier transform infrared spectroscopy, and scanning electron microscopy to detect the changes in moisture state, protein secondary structure, and microstructure of frozen mochi during freeze-thaw cycles, through food volume analyzer, texture analyzer, and other methods examined the improvement effects of baking quality.Results showed that hydroxypropyl methylcellulose improved the specific volume of mochi and reduced the hardness.The specific volume of mochi with 0.5% hydroxypropyl methylcellulose added was as high as 3.71 cm3/g after 4 freeze-thaw cycles.Meanwhile, hydroxypropyl methylcellulose effectively inhibited the migration and loss of water, prevented the conversion of strongly bound water to weakly bound and free water inside mochi dough, and increased the water-holding capacity of frozen mochi dough.The freezable water content of frozen mochi dough showed a significant decrease with the increase of hydroxypropyl methylcellulose.In addition, when the freeze-thaw cycle was 4 times, the free sulfhydryl content of frozen mochi dough was the lowest, and the a-helix content was the highest at 1.5%.The protein secondary structure was the most stable, and starch molecules were embedded in the gluten protein network structure.Therefore, the addition of hydroxypropyl methylcellulose improved the dough characteristics and baking quality of frozen mochi, and the baking quality improvement was most obvious at 0.5% addition.

Key words： mochi; hydroxypropyl methylcellulose; freeze-thaw cycles; microstructure; baking quality

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