冻融过程对速冻油条水分分布与品质相关性的研究

Study on the Correlation between Water Distribution and Quality of Frozen Twisted Dough- stick in Freeze-thaw process

摘要:

以无铝油条预混粉为原料制作速冻油条，研究速冻油条经反复冻融过程对油条水分分布与品质之间的关系，分别测定了油条的水分含量、低场核磁T2弛豫时间、色泽、比容、感官品质及质构品质，并进行了相关性分析。结果表明：随冻融次数增加，T21与瓤的水分含量、比容、感官评分呈极显著负相关（p<0.01），T21、a*值、b*值与硬度呈极显著正相关（p<0.01），T22与咀嚼性呈极显著负相关（p<0.01）；随冻融次数增加，油条内部水分与蛋白质、淀粉的结合变疏松，瓤的水分含量减少、油条比容及感官评分降低，油条表面色泽变暗，红度、黄度增加，硬度增加。因此，反复冻融会造成油条内部水分损失，影响水分分布，造成油条比容、品质改变，影响油条产品的最终品质。

Abstract:

Using non-aluminum twisted dough-stick premixed powder as raw material to make frozen twisted dough-stick, the relationship between water distribution and the quality of frozen twisted dough-stick by freeze-thaw cycles was investigated. The water content, low-field nuclear magnetic T2 relaxation time, color, specific volume, sensory and structure properties were carried out a correlation analysis. The results showed that with the increasing of the freeze-thaw cycles, T21 was negatively correlated with the moisture content of the pulp, specific volume and sensory properties at p <0.01, while T21, a* and b* were positively correlated with the hardness at p <0.01, and T22 was negatively correlated with chewiness at p <0.01; Accompanied with the increase of the number of freeze-thaw cycles, the combination of water, protein and starch became loosened, the moisture content of the pulp reduced the specific volume and sensory score decreased, the surface color and luster of frozen twisted dough-stick turned to dim, the redness and yellowness increased, the hardness increased. Therefore, repeated freeze-thaw will result in internal water loss of frozen twisted dough-stick, affecting the distribution of water, resulting in the changes of specific volume and quality, affecting the final quality of the product.