摘要
为了研究储存过程中累积积温效应对速冻汤圆品质变化影响,将速冻汤圆置于不同储存条件顺序下(累积积温分别为—600℃~.d、—800℃~.d、—950℃~.d),对速冻汤圆酸价、过氧化值、色泽、质构、挥发性风味物质等指标进行测定,并结合感官评价与累积积温理论,利用显著性分析和主成分分析,研究在相同累积积温及不同累积积温下速冻汤圆品质的变化。结果表明:累积积温相同,不同储存条件顺序下速冻汤圆的酸价、过氧化值、色泽、硬度、弹性、黏附性和咀嚼性以及影响挥发性风味物质的2种主成分因子均无显著性差异(P>0.05),品质变化相同;累积积温不同,不同储存条件下速冻汤圆的酸价、过氧化值、色泽、硬度、弹性、黏附性和咀嚼性以及影响挥发性风味物质的2种主成分因子存在差异(P<0.05),品质变化不同;累积积温绝对值越低,产品品质保存越好,研究为速冻汤圆品质变化及货架期控制提供了一定的理论参考。
To study in the process of storing the cumulative effects of accumulated temperature influence on the quality of quick-frozen dumplings change,puts quick-frozen glutinous rice balls under different storage conditions(cumulative accumulated temperature to—600℃~.d,—800℃~.d,—950℃~.d,respectively).The physicochemical indexes such as acid value,peroxide value,color,volatile flavor compounds were determined.Combined with sensory evaluation and cumulative temperature theory,significance analysis and principal component analysis were used to study the quality changes of quick-frozen glutinous rice balls under the same accumulated temperature and different accumulated temperature.The results showed that as follows:under the same accumulated temperature,there were no significant differences in acid value,peroxide value,color,hardness,elasticity,adhesiveness,chewiness and the two principal components affecting volatile flavor compounds(P>0.05),but the quality changes were the same.Under the different accumulated temperature,the acid value,peroxide value,color,hardness,elasticity,adhesiveness and chewiness of quick-frozen glutinous rice balls,as well as the two principal components influencing volatile flavor compounds(P<0.05),were different under different storage conditions.The lower the absolute value of accumulated temperature is,the better the product quality is.The research results provide a theoretical reference for the quality change and shelf life control of quick-frozen glutinous rice balls.
作者
雷萌萌
赵蒙姣
艾志录
潘治利
黄忠民
LEI Mengmeng;ZHAO Mengjiao;AI Zhilu;PAN Zhili;HUANG Zhongmin(College of Food Science and Technology,Henan Agricultural University,National R&D Center For Frozen Rice&Wheat Products Processing Technology,Key Laboratory of Bulk Grain Processing,Ministry of Agriculture,Henan Cold Chain Food Engineering Technology Research Center,Zhengzhou 450002,China;Henan Institute of Food Science and Technology,Zhengzhou 450002,China)
出处
《食品科技》
CAS
北大核心
2020年第7期174-179,共6页
Food Science and Technology
基金
“十三五”国家重点研发计划项目(2018YFD0400605)
河南省重大科技专项(151100110100)
郑州市重大科技专项(174PZDZX576)。
关键词
速冻汤圆
累积积温效应
品质
风味
quick-frozen glutinous rice balls
cumulative temperature effect
quality
flavor
