冷冻面条品质改善的研究
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摘要
冷冻面条食用方便、货架期长、口感好及不含防腐剂的特点使其在国外市场倍受消费者欢迎。但我国市场上冷冻面条种类较少,品质较差,本文旨在通过筛选和控制冷冻面条制作及储藏过程中的主要因素,提高冷冻面条的品质。
首先,选择有代表性的14种面粉为原料,测定了面粉的基本成分、粉质特性、面粉糊化特性及色差等指标,分析了面粉品质与冷冻面条品质的相关性,筛选出了影响冷冻面条品质的面粉指标。
结果表明:感官评分高的冷冻面条对面粉品质有如下要求:蛋白质含量范围为11.88~12.89%,灰分含量≤0.4%,吸水率范围为53.5%~63.8%,面粉峰值粘度、低谷粘度和最终粘度的大小范围分别是:152.9~220.0 RVU、98.3~285.5 RVU及212.9~258.4 RVU。同时,亮度值L*≥69,红度值a*≤-6.6,硬度和拉断力范围分别为7222~10112 g和13.9~30.1 g的冷冻面条总评分较高。
第二,通过单因素实验,确定了制作冷冻面条的最佳工艺条件。结果表明,制作冷冻面条的最优工艺参数为:加水量36%,加盐量2.5%,醒发时间50 min,蒸3 min+煮1 min。
第三,研究了不同胶体添加剂对冷冻面条品质的影响。结果表明:黄原胶对冷冻面条品质改善的效果优于瓜尔胶;不同储藏天数下,添加1%黄原胶的冷冻面条拉断力和硬度均大于空白组;添加1%黄原胶的冷冻面条在储藏28 d后,冻结水含量降低了14.8%。
第四,研究了玻璃化保存对冷冻面条品质的影响。结果表明:冷冻面条的玻璃化转变温度为-31℃左右;-40℃下储藏的冷冻面条,其拉断力和硬度明显高于-18℃下储藏的冷冻面条;同时,-40℃下储藏28 d冷冻面条的冻结水含量为34.7%,而-18℃下冷冻面条的冻结水含量为52.9%。
最后,研究了冷冻面条储藏过程中的品质变化。结果表明:添加1%黄原胶并于-40℃下储藏的冷冻面条,储藏180 d后,感官评分为78.7分,可被消费者接受。
Edible convenience, long shelf-life, good tasting and no preservatives are the characteristics of frozen noodles, which are very popular in the foreign market. The frozen noodle in our country is facing problems with fewer species and poor quality. In order to improve the quality of the frozen noodle, the factors influenced making process and quality of the frozen noodles were screaned and controlled.
Firstly, 14 kinds of flour samples were used in the experiment. The basic components, farinograph parameters, starch gelatinisation properties and chromatism of the flour were studied, and the relativities of flour’s qualities with frozen noodle’s qualities were studied, the flour basic indicators which affected the quality of the frozen noodle were screened.
The results showed that the requirements of high quality frozen noodles were the flour protein content at 11.88~12.89%, ash content less than 0.4%, water absorption ranged from 53.5% to 63.8%, the range of peak viscosity, hold-through and final viscosity was 152.9~220.0 RVU, 98.3~285.5 RVU and 212.9~258.4 RVU respectively. The total score of frozen noodles depends on its color appearance and texture parameters. Frozen noodles of higher total score required white degree value L*≥69, red degree value a*≤-6.6, hardness and break strength range respectively is: 7222~10112 g and 13.9~30.1 g.
Secondly, the optimum process conditions of frozen noodles were determined. The optimum process conditions of the frozen noodles were: flour 100.0, water 36.0, salt 2.5, proofing time 50 min.
Thirdly, different kinds of gum additives were used to improve the frozen noodle quality. During storage, break strength and hardness were increased by xanthan gum while the freezable water amount was decreased by 14.8% in comparison to control formulation. All results showed that xanthan gum can significantly improve the frozen noodle’s quality.
Fourthly, were used to improve the frozen noodle quality.Tg of frozen noodle was about -31℃. At 28th day, the amount of freezable water in the frozen noodle was 34.7% at -40℃and 52.9% at -18℃respectively. The result showed that the glass transition conservation technology could decrease the amount of water crystallizations which caused mechanical damage to the gluten matrix, could improve the quality of frozen noodle.
Finaly, the frozen noodle with 1% xanthan gum stored at -40℃could keep the high quality after 180 days storage, and its sensory total score was 78.7 which could be accepted by customers easily.
首先,选择有代表性的14种面粉为原料,测定了面粉的基本成分、粉质特性、面粉糊化特性及色差等指标,分析了面粉品质与冷冻面条品质的相关性,筛选出了影响冷冻面条品质的面粉指标。
结果表明:感官评分高的冷冻面条对面粉品质有如下要求:蛋白质含量范围为11.88~12.89%,灰分含量≤0.4%,吸水率范围为53.5%~63.8%,面粉峰值粘度、低谷粘度和最终粘度的大小范围分别是:152.9~220.0 RVU、98.3~285.5 RVU及212.9~258.4 RVU。同时,亮度值L*≥69,红度值a*≤-6.6,硬度和拉断力范围分别为7222~10112 g和13.9~30.1 g的冷冻面条总评分较高。
第二,通过单因素实验,确定了制作冷冻面条的最佳工艺条件。结果表明,制作冷冻面条的最优工艺参数为:加水量36%,加盐量2.5%,醒发时间50 min,蒸3 min+煮1 min。
第三,研究了不同胶体添加剂对冷冻面条品质的影响。结果表明:黄原胶对冷冻面条品质改善的效果优于瓜尔胶;不同储藏天数下,添加1%黄原胶的冷冻面条拉断力和硬度均大于空白组;添加1%黄原胶的冷冻面条在储藏28 d后,冻结水含量降低了14.8%。
第四,研究了玻璃化保存对冷冻面条品质的影响。结果表明:冷冻面条的玻璃化转变温度为-31℃左右;-40℃下储藏的冷冻面条,其拉断力和硬度明显高于-18℃下储藏的冷冻面条;同时,-40℃下储藏28 d冷冻面条的冻结水含量为34.7%,而-18℃下冷冻面条的冻结水含量为52.9%。
最后,研究了冷冻面条储藏过程中的品质变化。结果表明:添加1%黄原胶并于-40℃下储藏的冷冻面条,储藏180 d后,感官评分为78.7分,可被消费者接受。
Edible convenience, long shelf-life, good tasting and no preservatives are the characteristics of frozen noodles, which are very popular in the foreign market. The frozen noodle in our country is facing problems with fewer species and poor quality. In order to improve the quality of the frozen noodle, the factors influenced making process and quality of the frozen noodles were screaned and controlled.
Firstly, 14 kinds of flour samples were used in the experiment. The basic components, farinograph parameters, starch gelatinisation properties and chromatism of the flour were studied, and the relativities of flour’s qualities with frozen noodle’s qualities were studied, the flour basic indicators which affected the quality of the frozen noodle were screened.
The results showed that the requirements of high quality frozen noodles were the flour protein content at 11.88~12.89%, ash content less than 0.4%, water absorption ranged from 53.5% to 63.8%, the range of peak viscosity, hold-through and final viscosity was 152.9~220.0 RVU, 98.3~285.5 RVU and 212.9~258.4 RVU respectively. The total score of frozen noodles depends on its color appearance and texture parameters. Frozen noodles of higher total score required white degree value L*≥69, red degree value a*≤-6.6, hardness and break strength range respectively is: 7222~10112 g and 13.9~30.1 g.
Secondly, the optimum process conditions of frozen noodles were determined. The optimum process conditions of the frozen noodles were: flour 100.0, water 36.0, salt 2.5, proofing time 50 min.
Thirdly, different kinds of gum additives were used to improve the frozen noodle quality. During storage, break strength and hardness were increased by xanthan gum while the freezable water amount was decreased by 14.8% in comparison to control formulation. All results showed that xanthan gum can significantly improve the frozen noodle’s quality.
Fourthly, were used to improve the frozen noodle quality.Tg of frozen noodle was about -31℃. At 28th day, the amount of freezable water in the frozen noodle was 34.7% at -40℃and 52.9% at -18℃respectively. The result showed that the glass transition conservation technology could decrease the amount of water crystallizations which caused mechanical damage to the gluten matrix, could improve the quality of frozen noodle.
Finaly, the frozen noodle with 1% xanthan gum stored at -40℃could keep the high quality after 180 days storage, and its sensory total score was 78.7 which could be accepted by customers easily.
引文
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2张文叶.冷冻方便食品加工技术及检验[M].北京:化学工业出版社,2005.364-364
3张宇航,李耕.我国速冻食品的现状及其发展前景[J].2006,16(3):117-118
4何国庆.我国速冻蔬菜发展现状与研究方向[J].保鲜与加工,2004 (4):63-65.
5李寒松.速冻食品发展趋势及对策[J].食品工业科技,1997 (1):8-11
6江正强,李里特.我国冷冻面条的发展前景[J].现代科技,1998,10(10):73-75
7蒋志红,吴莹.面条类食品的现状和发展[J].粮食与油脂,2003 (B08):16-19
8陈海峰,郑学玲.面条的国内外研究现状[J].粮食加工,2005 (1):39-42
9陆启玉,姚丽丽.冷冻面条在低温储藏过程中化学组分的变化[J].食品科技,2005 (2):82-84,95
10李昭津.一种速冻速食面条、面皮的制备工艺[P].中国专利,1907098.2006-08-01
11刘郑华.一种冷冻、速冻熟的带配料、汤水和菜肴的中国面条[P].中国专利,1836556.2006-04-16
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