食品与发酵工业 >

2025 , Vol. 51 >Issue 19: 248 - 256

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042811

不同预冷方式对冷冻熟面品质特性的影响

  • 潘治利 ,
  • 张凯彦 ,
  • 雷萌萌 ,
  • 张志凤 ,
  • 袁欢欢 ,
  • 艾志录
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  • 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(农业农村部大宗粮食加工重点实验室,河南 郑州,450002)
第一作者:博士,教授(艾志录教授为通信作者,E-mail:zhilafood@sina.com)

收稿日期: 2025-03-22

  修回日期: 2025-05-17

  网络出版日期: 2025-11-03

基金资助

国家重点研发计划项目(2021YFD2100200,2021YFD2100204)

收起

Effects of different pre-cooling methods on the quality characteristics of frozen cooked noodles

  • PAN Zhili ,
  • ZHANG Kaiyan ,
  • LEI Mengmeng ,
  • ZHANG Zhifeng ,
  • YUAN Huanhuan ,
  • AI Zhilu
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  • 1(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(Nation R&D Center for Frozen Rice& Wheat Produces Processing Technology, Zhengzhou 450002, China)
    3(Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China)

Received date: 2025-03-22

  Revised date: 2025-05-17

  Online published: 2025-11-03

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摘要

冷冻熟面因口感好、方便等特点,发展潜力巨大。预冷是影响其品质的关键因素,为探究冷冻熟面在不同预冷方式处理的过程中品质特性的变化,选取了3种预冷方式:冰箱预冷(refrigerator pre-cooling,RPC)、冷水预冷(cold water pre-cooling,CWPC)、真空预冷(vacuum pre-cooling,VPC),4种预冷终温:20、15、10、5 ℃,对面条进行预冷。利用质构仪、傅里叶红外光谱仪、低场核磁等手段,探究不同预冷方式对冷冻熟面水分含量、质构特性、微观结构、蛋白质二级结构、水分分布等特性的影响规律。结果表明:RPC处理后的面条自由水含量增加,微观结构遭到破坏,面筋网络结构断裂,对面条品质产生负面影响;CWPC处理后的面条水分含量显著提升(P＜0.05),在5 ℃升高至73.35%,预冷至20 ℃和15 ℃的面条有较好的拉伸特性和面筋网络结构,但随着预冷终温的降低,面条吸入更多的水分,形成了更多的冰晶,面条的品质特性有所下降;VPC处理后的面条水分含量显著(P＜0.05)降低,在5 ℃时达到最低,与对照组相比下降了3.13%。VPC处理后的面条在硬度、弹性、黏性、咀嚼性上都存在下降趋势,蛋白质二级结构更有序,微观结构更连续、致密。因此,VPC对冷冻熟面的品质特性产生正面影响。研究结果为不同预冷方式在冷冻熟面产业中的应用提供了理论参考。

关键词： 冷冻熟面; 预冷方式; 水分; 质构特性; 微观结构

本文引用格式

潘治利 , 张凯彦 , 雷萌萌 , 张志凤 , 袁欢欢 , 艾志录 . 不同预冷方式对冷冻熟面品质特性的影响[J]. 食品与发酵工业, 2025 , 51(19) : 248 -256 . DOI: 10.13995/j.cnki.11-1802/ts.042811

Abstract

Frozen cooked noodles exhibit substantial development potential due to their appealing taste and convenience.Pre-cooling is a critical factor that significantly affects their quality.To explore the variations in quality characteristics of frozen cooked noodles during different pre-cooling processes, this study employed three pre-cooling methods:refrigerator pre-cooling (RPC), cold water pre-cooling (CWPC), and vacuum pre-cooling (VPC), combined with four final pre-cooling temperatures:20, 15, 10, and 5 ℃.The noodles were subjected to these pre-cooling treatments.Using a texture analyzer, Fourier transform infrared spectrometer, and low-field nuclear magnetic resonance, the effects of different pre-cooling methods on moisture content, texture properties, microstructure, secondary structure of proteins, and water distribution of frozen cooked noodles were systematically investigated.Results demonstrated that RPC-treated noodles experienced an increase in free water content, disruption of microstructure, and fracture of gluten network structure, negatively impacting noodle quality.CWPC-treated noodles showed a significant rise in moisture content (P<0.05), reaching 73.35% at 5 ℃.Noodles pre-cooled to 20 ℃ and 15 ℃ exhibited superior tensile properties and gluten network structure.However, as the final pre-cooling temperature decreased, increased water absorption led to the formation of more ice crystals, which deteriorated the quality characteristics of the noodles.VPC-treated noodles exhibited a significant decrease in moisture content (P<0.05), reaching the lowest level at 5 ℃, which was 3.13% lower than the control group.Additionally, VPC-treated noodles demonstrated reduced hardness, elasticity, viscosity, and chewiness, while exhibiting a more ordered protein secondary structure and a more continuous and dense microstructure.Consequently, VPC positively influenced the quality characteristics of frozen cooked noodles.This study provides a theoretical basis for the application of various pre-cooling methods in the frozen cooked noodle industry.

Key words： frozen cooked noodles; pre-cooling method; moisture; texture characteristics; microstructure

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