食品与发酵工业 >

2026 , Vol. 52 >Issue 10: 1 - 11

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044941

研究报告

解冻方式对冰栗质地与结构特性的影响

  • 吴玉萍 ,
  • 刘峻合 ,
  • 刘梦珂 ,
  • 郭亚婷 ,
  • 张甫生
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者:硕士研究生(张甫生副教授为通信作者,E-mail:zfsswu@163.com)

收稿日期: 2025-10-29

  修回日期: 2026-01-09

  网络出版日期: 2026-06-15

基金资助

国家重点研发计划资助项目(2024YFD2101403)

收起

Influence of thawing methods on the texture and structural characteristics of frozen chestnuts

  • WU Yuping ,
  • LIU Junhe ,
  • LIU Mengke ,
  • GUO Yating ,
  • ZHANG Fusheng
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2025-10-29

  Revised date: 2026-01-09

  Online published: 2026-06-15

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摘要

为探究不同解冻方式对冰栗质地与结构特性的影响,该文以冷藏解冻、微波解冻、超声解冻、25 ℃空气解冻、25 ℃水浴解冻、45 ℃水浴解冻后的冰栗为研究对象,通过测定总淀粉、直链淀粉与支链淀粉含量、质构特性、微观结构、流变特性、热特性、消化特性等指标综合比较不同解冻方式对冰栗的影响。结果表明,冷藏解冻耗时最长,解冻后样品咀嚼性最低,但其快消化淀粉(rapidly digestible starch, RDS)含量高,消化性好;微波解冻耗时最短,但解冻后冰栗颗粒破碎严重,硬度最低,抗性淀粉(resistant starch, RS)含量最高,抗消化性好;超声解冻耗时比25 ℃水浴解冻缩短36%,质构保留好,且储能模量(G′)和损耗模量(G″)及RS含量高,冰栗有更优的黏弹性和抗消化性;25 ℃空气解冻耗时长,为微波解冻的26倍,总淀粉含量最高(为未解冻处理的1.1倍),淀粉短程有序性最强,且焓值(ΔH)高,组织结构完整性最佳,RS含量较未解冻组提高4%,抗消化性良好;25 ℃水浴解冻耗时较25 ℃空气解冻缩短73%,RS含量也较未解冻组提高4%,抗消化性好。45 ℃水浴解冻耗时较25 ℃水浴解冻缩短64%,质构保留最好、RDS含量高,易消化。该研究结果可为冰栗食用方式的选择及工业化应用提供理论依据与技术参考。

关键词： 冰栗; 解冻; 质地; 结构特性; 消化特性

本文引用格式

吴玉萍 , 刘峻合 , 刘梦珂 , 郭亚婷 , 张甫生 . 解冻方式对冰栗质地与结构特性的影响[J]. 食品与发酵工业, 2026 , 52(10) : 1 -11 . DOI: 10.13995/j.cnki.11-1802/ts.044941

Abstract

To investigate the effects of different thawing methods on the texture and structural characteristics of frozen chestnuts, samples treated by refrigerated thawing, microwave thawing, ultrasonic thawing, air thawing at 25 ℃, water bath thawing at 25 ℃and water bath thawing at 45 ℃ were used as research subjects.A comprehensive comparison was performed by analyzing total starch, amylose and amylopectin content, textural properties, microstructure, rheological characteristics, thermal properties and digestibility to evaluate the effects of different thawing treatments on frozen chestnuts.The results showed that refrigerated thawing required the longest time, and the thawed samples exhibited the lowest chewiness, high rapidly digestible starch (RDS) content and good digestibility.Microwave thawing took the shortest time, but caused severe particle breakage and the lowest hardness, along with the highest resistant starch (RS) content and good digestibility.Ultrasonic thawing reduced the thawing time by 36% compared to water bath thawing at 25 ℃ and preserved texture well and it also showed good texture retention, high storage modulus (G′), loss modulus (G″), and RS content, endowing frozen chestnuts with superior viscoelasticity and digestive resistance.Air thawing at 25 ℃ required a long time, 26 times longer than microwave thawing, but led to the highest total starch content (1.1 times that of the unfrozen group), the strongest short-range ordering of starch, high enthalpy value (ΔH), the best organizational structure integrity and 4% increase in RS content compared to the unfrozen group with good digestive resistance.Water bath thawing at 25 ℃shortened the thawing time by 64% compared to air thawing at 25 ℃, and also RS content increased by 4% compared to the unfrozen group with good digestive resistance.Water bath thawing at 45 ℃further shortened the thawing time by 64% compared to water bath thawing at 25 ℃, and provided the best texture retention, high RDS content with good digestibility.These findings provide theoretical basis and technical references for selecting consumption methods and industrial applications of frozen chestnuts

Key words： frozen chestnuts; thawing; texture; structural characteristics; digestibility

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