食品与发酵工业 >

2026 , Vol. 52 >Issue 13: 318 - 326

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044342

研究报告

物理改性玉米粉对玉米面团理化性质及玉米饺子冻藏稳定性的影响

  • 张良 ,
  • 胡雅婕 ,
  • 史清扬 ,
  • 宋孟迪 ,
  • 曾洁 ,
  • 高海燕 ,
  • 杨波 ,
  • 王海营
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  • 1(河南科技学院 食品学院, 河南 新乡,453003)
    2(信阳职业技术学院 旅游学院, 河南 信阳,464000)
    3(延津克明五谷道场食品有限公司, 河南 新乡, 453200)
    4(新乡富元食品有限公司, 河南 新乡, 453300)
第一作者:硕士研究生(曾洁教授为通信作者,E-mail:zengjie623@163.com)

收稿日期: 2025-08-29

  修回日期: 2025-12-18

  网络出版日期: 2026-07-31

基金资助

河南省重点研发专项(231111112200)

收起

Effects of physically modified corn flour on the physicochemical properties of corn dough and frozen storage stability of corn dumplings

  • ZHANG Liang ,
  • HU Yajie ,
  • SHI Qingyang ,
  • SONG Mengdi ,
  • ZENG Jie ,
  • GAO Haiyan ,
  • YANG Bo ,
  • WANG Haiying
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  • 1(School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China)
    2(College of Tourism, Xinyang Vocational and Technical College, Xinyang 464000, China)
    3(Yanjin Keming Wugu Daochang Food Co.Ltd., Xinxiang 453200, China)
    4(Xinxiang Fuyuan Food Co.Ltd., Xinxiang 453300, China)

Received date: 2025-08-29

  Revised date: 2025-12-18

  Online published: 2026-07-31

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摘要

在玉米粉中加入改性玉米粉形成混粉后,玉米混粉的峰值黏度、最低黏度、最终黏度、回生值和崩解值随着改性玉米粉添加量的增大均显著降低,除挤压膨化粉的糊化温度随着添加量的增大降低之外,其余3种改性玉米粉的糊化温度均随着添加量的增大而升高。改性玉米面团的弛豫时间、弱结合水含量、自由水含量、L*值和硬度随着添加量的增大而减小,结合水含量、弹性、内聚性和b*值升高。在所有改性面团中,添加60%挤压膨化玉米粉的面团结构均匀、成型性最好,面团的品质最佳。以挤压膨化玉米粉制成的饺子皮及玉米蒸饺,随着冻藏时间的延长,玉米蒸饺饺子皮的硬度、胶着性、可冻结水含量、L*值显著增大,弹性、内聚性显著减小;玉米蒸饺的冻裂率和失水率显著升高,其中可冻结水含量由34.54%升高至40.12%,冻裂率在冻藏20 d后升高到了62.2%,失水率升高到了7.99%。感官评价结果表明,玉米蒸饺在冻藏0～5 d之内食用品质较佳,随着冻藏时间的延长,冰晶的生长及重结晶现象会严重破坏玉米蒸饺饺子皮内部的结构,造成蒸饺品质发生劣化。

关键词： 玉米粉; 物理改性; 玉米蒸饺; 玉米蒸饺饺子皮; 冻藏

本文引用格式

张良 , 胡雅婕 , 史清扬 , 宋孟迪 , 曾洁 , 高海燕 , 杨波 , 王海营 . 物理改性玉米粉对玉米面团理化性质及玉米饺子冻藏稳定性的影响[J]. 食品与发酵工业, 2026 , 52(13) : 318 -326 . DOI: 10.13995/j.cnki.11-1802/ts.044342

Abstract

After adding modified corn flour to corn flour to form a mixed flour, the peak viscosity, minimum viscosity, final viscosity, setback value, and breakdown value of the corn mixed flour all significantly decreased with the increase in the amount of modified corn flour added.Except for the gelatinization temperature of extruded expanded corn flour, which decreased with the increase of the addition amount, the gelatinization temperatures of the other three modified corn flours increased with the increase of the addition amount.The relaxation time, weakly bound water content, free water content, L*value, and hardness of the modified corn dough decreased with the increase of the addition amount, while the bound water content, elasticity, cohesiveness, and b* value increased.Among all the modified doughs, the dough with 60% extruded expanded corn flour had the most uniform structure, the best formability, and the best dough quality.The hardness, adhesiveness, frozen water content, and L* value of the dumpling wrappers and steamed corn dumplings made from extruded expanded corn flour significantly increased with the extension of the frozen storage time, while the elasticity and cohesiveness significantly decreased.The freeze cracking rate and water loss rate of the steamed corn dumplings significantly increased.The frozen water content increased by 5.58 percentage points, and the freeze cracking rate increased to 62.2% after 20 days of frozen storage, and the water loss rate increased to 7.99%.According to the sensory evaluation results, the steamed corn dumplings had better eating quality when consumed within 0-5 days of frozen storage.With the extension of the frozen storage time, due to the growth and recrystallization of ice crystals, the internal structure of the steamed corn dumpling wrappers was severely damaged, and the quality deteriorated.

Key words： corn flour; physical modification; steamed corn dumplings; steamed corn dumpling wrappers; frozen storage

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