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 ℃）、振动频率（20、40、60、100、120 r/min）、运输时间（1、2、3、4 h）、物流阶段温度波动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2 d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；随着振动频率越快，运输时间越长，温度波动越大，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。该研究为叉烧小笼包冷链运输条件的选择提供了参考。

In order to understand the correlation between the quality of quick-frozen buns and temperature, transportation time and vibration in the process of cold chain logistics, the quick-frozen barbecue pork steamed buns were used as the research object, simulation experiments were performed according to the cold-chain logistics process. The influences of cold storage time (1, 2, 3, 4, 5 d), ambient temperature (25 ℃), vibration frequency (20, 40, 60, 100, 120 r/min) and transportation time (1, 2, 3, 4 h), temperature fluctuation at the logistics stage on the quality of quick-frozen barbecued pork steamed buns were investigated, including changes in water holding capacity, textural characteristics and sensory quality. The results showed that the texture of barbecue pork steamed buns was the best when the cold storage time was two days; At the ambient temperature, compared with the buns stored at the refrigerated temperature of -18 ℃, the elasticity and resilience of barbecue pork steamed buns decreased significantly, whilst the hardness and chewiness increased significantly (p<0.05), and the water-holding capacity of the barbecue pork steamed bun became weaker, with its sensory attributes becoming worse; With a higher vibration frequency, longer transportation time and greater temperature fluctuation, the elasticity and resilience of barbecued pork steamed buns decreased significantly, whilst the hardness and chewiness increased significantly (p<0.05) and the water-holding power decreased, with the sensory at tributes becoming worse. The results showed that the quality of barbecued pork steamed buns was the best when the whole cold chain conditions were -18 ℃, 20 r/min and 1 h. This study provides a reference for the selection of cold chain transport conditions for small steamed barbecue pork bun. Key words:

广东省基础与应用基础研究基金项目（2019A151511061）；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）