采用自然空气解冻、微波解冻、常压蒸煮解冻和超声波解冻对速冻荞面碗托进行解冻处理，对照没有进行速冻处理的荞面碗托，对不同解冻方式获得的速冻荞面碗托品质进行了探讨。结果显示，四种解冻方式中微波解冻所需的解冻时间最短，为53 s；质构方面，微波解冻的硬度、胶着性和咀嚼性分别为1923 g、1636 g和1548 g，都最接近于对照，自然空气解冻和超声波解冻的硬度偏大，咀嚼性偏差；感官评分方面，微波解冻与对照的感官评分为81.20分和81.00分，不存在显著性差异（P>0.05）；色泽方面，微波解冻和常压蒸煮解冻的ΔE*<2，对荞面碗托色泽的影响无法用肉眼分辨；加压失水率方面，微波解冻的加压失水率为2.23%，最接近于对照；菌落总数方面，在四种解冻方法中，微波解冻的菌落总数最小，为278 CFU/g；挥发性气味方面，与对照相比，不同的解冻方式对速冻荞面碗托的挥发性气味都有影响。试验说明速冻荞面碗托的最佳解冻方式为微波解冻。

Compared with buckwheat wantuo that were not quick-frozen, the quality of quick-frozen buckwheat wantuo, thawed using different methods was investigated. Four thawing methods were compared, namely natural air, microwave, atmospheric pressure cooker, and ultrasonic thawing. The results showed that the microwave method required 53 s, which was the shortest thawing time among the four methods. In terms of texture, the estimates for hardness, gumminess, and chewiness of quick-frozen buckwheat wantuo using microwave thawing were 1923 g, 1636 g, and 1548 g, respectively, which were the closest to those of the control. Natural air-thawing and ultrasonic thawing showed relatively high levels of hardness, with low levels of chewiness. The sensory scores of the sample using microwave thawing and the control were 81.20 and 81.00, respectively, with no significant difference (p > 0.05). In terms of color, the ΔE* values with microwave thawing and atmospheric pressure-cooker thawing methods were less than 2, while their individual effects on the color of quick-frozen buckwheat wantuo could not be distinguished by the naked eye. The rate of water loss with microwave method was 2.23%, which was the closest to that observed with the control method. Microwave thawing showed the lowest bacterial countsof 278 CFU/g, among all four thawing methods. As compared to the control, all four methods showed an impact on volatile flavor. This study demonstrated that microwave thawing was the most suitable method to thaw quick-frozen buckwheat wantuo.

“十二五”国家科技支撑计划项目(2012BAD37B06-07)；天津市创新团队项目（TD12-5049）