| 玻璃化技术在速冻面制品中的应用 |
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| 引用本文： | 苏鹏,王欣,刘宝林,谷雪莲. 玻璃化技术在速冻面制品中的应用[J]. 食品工业, 2006, 0(5) |
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| 作者姓名： | 苏鹏 王欣 刘宝林 谷雪莲 |
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| 作者单位： | 上海理工大学低温生物与食品冷冻技术研究 上海200093 |
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| 基金项目： | 国家自然科学基金(50576059)，上海市重大科技攻关课题(05DZ19102)，上海市引进海外高层次留学人员专项资助。 |
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| 摘 要： | 速冻面制品的出现丰富了人们的生活,但许多速冻面制品的质量随贮存期延长而显著下降,出现萎缩开裂、表面发干、内部结构变差、失去原有风味等现象。针对速冻面制品在贮藏过程中出现的质量问题,该文提出了贮存速冻面制品的一种新方法——玻璃化保存技术,介绍了面制品玻璃化加工与保存的理论基础,分析了影响面制品玻璃化保存的因素,提出了升高面制品玻璃化转变温度的方法。
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| 关 键 词： | 玻璃化保存 玻璃化转变温度 面制品 速冻 |
The Application of Glass State Technique on Quick Freezing Flour Products |
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| Su Peng,Wang Xin,Liu Bao-lin,Gu Xue-lian Shanghai University of Technonogy. The Application of Glass State Technique on Quick Freezing Flour Products[J]. The Food Industry, 2006, 0(5) |
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| Authors: | Su Peng Wang Xin Liu Bao-lin Gu Xue-lian Shanghai University of Technonogy |
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| Affiliation: | Shanghai200093 |
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| Abstract: | Hundreds types of quick-freezing flour products are available in market nowadays.The quality of these products decreases greatly with the increment of storing time,such as the shrinkage,crack,dried surface,in-tra-structure degeneration,change of initial flavor and so on.A new glassy state storage method for the storage of quick-freezing flour products is put forwarded in this paper.The mechanism of glassy state processing and storage of foods is illustrated.The factors that affect the glassy state storage of flour products are analyzed and the methods to increase the glass transition temperature of flour products are summarized. |
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| Keywords: | glassy state storage glass transition temper-ature flour products quick freezing |
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