为探究加热方式对冷冻豆沙包成熟后的食用品质及挥发性物质的影响，采用万能蒸烤箱蒸制、传统蒸笼蒸制、微波加热三种方式分别对冷冻豆沙包进行加热，测定豆沙包的水分迁移、质构、色泽、比容、蒸煮特性以及挥发性风味物质。结果表明：不同加热方式对冷冻豆沙包的食用品质和挥发性风味物质相对含量影响显著差异（p<0.05）。从水分分布分析，微波加热的豆沙包质子迁移率的变化最小；经质构分析，传统蒸笼蒸制的豆沙包硬度和咀嚼性最低；微波加热的豆沙包的L*值最低，a*值最高；传统蒸笼蒸制的豆沙包比容最大，失水率最小；pH值最大的是微波加热的豆沙包。通过固相微萃取技术（SPME）和气相色谱-质谱联用技术（GC-MS）从万能蒸烤箱加热的豆沙包中分离鉴定出52种、传统蒸笼加热55种、微波加热54种挥发性风味物质，其成分类别主要包括醇类、酸类、酯类、醛类、酮酚类以及其他类化合物。综合以上指标，充分显示传统蒸笼蒸制更适宜冷冻面团的加热，该实验结果可为冷冻面团加热方式的选择与控制提供理论依据。

The effects of heating methods on the quality and volatile substance contents of frozen red bean paste buns were examined. Frozen red bean paste buns were heated using three methods, namely, steaming using a multifunction oven, steaming using a traditional food steamer, and microwave heating. Changes in quality parameters such as water content, texture, color, specific volume, heating characteristics, and volatile flavor substance contents of the heated red bean paste buns were determined. The results showed that heating methods had significant effects on the quality and relative contents of volatile flavor substances of frozen red bean paste buns (p<0.05). According to water content analysis, microwave heating had the smallest effect in the proton migration rate. Texture analysis revealed that heating using a traditional food steamer yielded the least hard and chewy buns. L* values of the buns heated using microwave were the lowest whereas their a* values were the highest. The specific volume of buns heated using a traditional food steamer was the largest, with the lowest water loss rate. In addition, buns heated using microwave had the highest pH values. Solid phase microextraction and gas chromatography-mass spectrometry assays identified 52, 55, and 54 types of volatile flavor substances from buns heated using the three methods. The identified volatile flavor substances were mainly alcohols, acids, esters, aldehydes, ketones, and phenols. The results further indicated that heating using a traditional food steamer was the most suitable method for frozen dough. These findings shall provide a theoretical basis for the selection and control of heating methods for frozen dough.

国家自然科学基金资助项目（31701634）；四川省高等学校烹饪科学重点实验室开放课题（PRKX201913）