摘要
为探究冻藏时间对速冻水饺品质的影响,以速冻水饺为研究对象,将其放在–18℃的条件下冷藏,测定不同冻藏时间(0、30、60、90、120 d)对速冻水饺的冻裂率、失水率、动态流变学特性、可冻结水含量、水分分布、水分干燥动力学模型的影响。结果表明,随着冻藏时间的增加,速冻水饺的冻裂率、失水率、可冻结水含量呈现逐渐上升的趋势;弹性模量(G′)和黏性模量(G″)呈现下降的趋势;结合水(A21)和自由水(A23)呈现下降趋势,半结合水(A22)呈现上升趋势。根据水饺皮的水分含量,拟合了水饺皮在冻藏过程中的水分动力学模型;该结果为速冻水饺的货架期预测及品质改良提供了理论依据。
In order to investigate the effect of frozen storage time on the quality of quick-frozen dumplings,this paper takes quick-frozen dumplings as the research object,the quick-frozen dumplings were refrigerated at–18℃,and the effects of different freezing time(0 d,30 d,60 d,90 d,120 d)on freezing cracking rate,water loss rate,dynamic rheological properties,frozen water content,water dry distribution and hydrodynamic model of frozen dumplings were measured.The results showed that with the increase of frozen storage time,the freezing cracking rate,water loss rate and frozen water content of frozen dumplings increased gradually,elastic modulus(G’)and viscosity modulus(G″)showed a downward trend;bound water(A21)and free water(A23)showed a downward trend,while semi-bound water(A22)showed an upward trend.According to the moisture content of dumpling skin,the water dynamics model of dumpling skin during frozen storage was fitted.This study provides a theoretical basis for shelf life prediction and quality improvement of frozen dumplings.
作者
王喜庆
尹超
苏适
刘东琦
郭天时
穆亚慧
WANG Xiqing;YIN Chao;SU Shi;LIU Dongqi;GUO Tianshi;MU Yahui(College of Food and Pharmaceutical Engineering,Suihua University,Suihua 152000,China)
出处
《食品科技》
CAS
北大核心
2021年第6期163-168,共6页
Food Science and Technology
基金
黑龙江省省属高等学校基本科研业务费基础研究项目(YWK10236200138)
黑龙江省大学生创新创业训练计划项目(202010236007)。
关键词
速冻水饺
品质
冻藏时间
可冻结水分
水分动力学模型
动态流变学
quick-frozen dumplings
quality
frozen storage time
freezable moisture
hydrodynamic model
dynamic rheological properties
