不同解冻方式对冷冻荞面碗托品质的影响

Effects of different thawing methods on quality of buckwheat “wantuo”

荞面碗托是山西的特色小吃,为了筛选出适合冷冻荞面碗托的解冻方式,以解冻时间、感官评分、质构、色差和菌落总数为指标,研究了微波解冻、超高压解冻、真空解冻和自然空气解冻对荞面碗托品质的影响。结果显示,冷冻荞面碗托采用自然空气解冻所需解冻时间最长,菌落总数最大,而且与对照相比,解冻后的荞面碗托感官评分低,硬度和咀嚼性大,粘性小,颜色和光泽度差;采用真空解冻的效果好于自然空气解冻法,解冻时间缩短,菌落总数变小,但仍存在解冻后与对照相比感官评分差的问题。采用超高压解冻法的菌落总数最小,但与对照相比,超高压解冻后的荞面碗托感官评分较低,硬度变大,品质变差;微波解冻耗时最短,解冻后的样品感官评分最高,硬度、咀嚼性、粘性最接近对照,颜色和光泽度与对照基本没有差别,表明微波解冻能很好地维持荞面碗托的品质,是冷冻荞面碗托解冻的最佳方式。

＂Wantuo＂is a special snack in Shanxi Province. In order to find a suitable thawing method for the frozen buckwheat＂wantuo＂,the influence of 4 thawing methods,including microwave thawing,ultrahigh pressure thawing,vacuum thawing and natural air thawing,on the quality of buckwheat＂wantuo＂was studied. It was shown that it cost the longest thawing time by natural air thawing,and the colony number was the highest after thawing. The thawing time was shortened by vacuum thawing than natural air thawing. But compared with control,the sensory score of＂wantuo＂after vacuum thawing was lower,as the hardness increased and the chewiness went bad. After ultrahigh pressure thawing,the colony number was the least. However,the sensory score of＂wantuo＂decreased as compared with control. The hardness increased and thus decreased the flavor of ＂wantuo＂. Among all the tested thawing methods,it cost the shortest time by microwave thawing,and there was no significant difference in the quality from the control. The colony number after thawing was acceptable. Thus,microwave thawing was the most suitable thawing method for buckwheat＂wantuo＂to maintain its special flavor.