不同冻结方式对汤圆品质特性的影响

为研究不同冻结方式对汤圆品质特性的影响,采用低温冰箱冻结、螺旋隧道冻结和液氮冻结三种方式,以汤圆中心温度降至-18 ℃为标准,对其失水率、亮度、煮后汤汁透光率、质构特性、糊化特性及感官评定等品质指标进行测定与分析。结果表明,三种冻结方式汤圆失水率、煮后汤汁透光率、硬度、弹性、咀嚼性、糊化特性均存在显著性差异(p<0.05)。低温冰箱冻结:汤圆失水率高、亮度及煮后汤汁透光率最低、硬度高且弹性小、咀嚼性差、淀粉糊化程度高、口感差;螺旋隧道冻结:汤圆失水率较高、亮度及煮后汤汁透光率较低、硬度较高且弹性较小、咀嚼性较差、淀粉糊化程度较高、口感较好;液氮冻结:汤圆失水率最低,亮度及煮后汤汁透光率最高,硬度最低且弹性最大、咀嚼性优、淀粉糊化程度最低,能更好保持汤圆的品质特性,口感最好。液氮冻结是优于低温冰箱冻结、螺旋隧道冻结的冻结方式,能较好的改善汤圆品质特性。

Effect of Freezing Methods on The Quality Characteristics of Tang-yuan

In order to study the effect of different freezing methods on the quality characteristics of Tang-yuan,the experiment adopts three methods by decreased the center of the Tang-yuan to-18 ℃ of low-temperature refrigerator freezing,spiral tunnel freezing,liquid nitrogen freezing. Beside the rate of water loss,its brightness,transmittance of soup juice,texture properties,pasting properties and sensory evaluation of Tang-yuan were also measured and analyzed. The results showed that there were significant differences in the rate of water loss,the transmittance of soup juice,hardness,springiness,chewiness,paste properties of three freezing methods (p < 0.05).The low-temperature refrigerator freezing had the highest rate of water loss,the lowest brightness and transmittance of soup juice,the highest hardness,least springiness,poor chewiness,the highest degree of starch gelatinization and had poor taste of Tang-yuan.The spiral tunnel freezing had higher rate of water loss,lower brightness and transmittance of soup juice,higher hardness,smaller springiness,relatively poor chewiness,higher degree of starch gelatinization and had good taste of Tang-yuan. The liquid nitrogen freezing had the lowest rate of water loss,the highest brightness and transmittance of soup juice,the lowest hardness,the largest springiness,most excellent chewiness,the lowest degree of starch gelatinization,keeping the better quality characteristics of the Tangyuan and had the best taste of Tangyuan.Liquid nitrogen freezing was a freezing method superior to low-temperature refrigerator freezing and spiral tunnel freezing,which could improve the quality characteristics of Tangyuan.