为了了解冷链物流过程中速冻包点品质与温度、运输时间、振动的关联性,以速冻叉烧小笼包为研究对象,对其冷链物流过程进行模拟试验,探究冷库冷藏时间(1、2、3、4、5 d)、环境温度(25℃)、温度波动、振动频率(20、40、60、100、120 r/min)、运输时间(1、2、3、4 h)对速冻叉烧小笼包品质的影响,包括持水力、质构特性和感官品质的变化。结果表明,在冷藏时间为两天时,叉烧小笼包出库的质构最佳；在环境温度下,与-18℃冷藏温度相对比,叉烧小笼包的弹性和回复性显著减少小,硬度和咀嚼性显著增大(p﹤0.05),持水力变弱及感官变差；随着温度波动越大,振动频率越快,运输时间越长,则叉烧小笼包的弹性和回复性显著减少小,硬度、咀嚼性显著增大(p﹤0.05),持水力变弱及感官变差；结果表明全程冷链-18℃、20 r/min、1 h时,叉烧小笼包品质最佳。

In order to understand the relationship between the quality of quick-frozen package points and temperature, transportation time and vibration in the process of cold chain logistics,Taking quick-frozen barbecued pork steamed buns as the research object,The cold chain logistics process of the simulation test,The influences of cold storage time (1, 2, 3, 4, 5 d), ambient temperature (25℃), temperature fluctuation, vibration frequency (20, 40, 60, 100, 120 r/min) and transportation time (1, 2, 3, 4 h) on the quality of quick-frozen barbecued pork steamed buns were investigated,Changes in moisture content, texture and sensory quality were included.The results showed that the texture of char siu xiaolongbao was the best when the storage time was two days;Under the ambient temperature, compared with the refrigerated temperature of -18℃, the elasticity and resilience of char siew xiaolongbao decreased significantly, while the hardness and chewability increased significantly (P <0.05), and the strength of char siew xiaolongbao weakened and the sensory evaluation deteriorated;With the larger temperature fluctuation, the faster vibration frequency and the longer transportation time, the elasticity and resilience of char siew xiaolongbao decreased significantly, while the hardness and masticability increased significantly (P <0.05), and the holding power decreased and the sensory evaluation became worse.It shows that the quality of char siu xiaolongbao is the best when the whole cold chain is -18℃, 20 r/min and 1h.

仲恺农业工程学院-广州酒家产学研合作项目“广式传统食品的研究与开发”（D11820760）；广东省研究生教育创新计划项目“仲恺农业工程学院-广州酒家集团利口福食品有限公司联合培养研究生示范基地” （201710）。