静电场辅助冻藏对水饺皮品质的影响

Effect of Electrostatic Storage Assisted Freezing on the Quality of Dumpling Wrappers

以速冻水饺皮为研究对象,文章探讨了低压静电场(输出电压3000 V)辅助冻藏对水饺皮解冻损失率、色泽、水分分布、可冻结水含量、质构特性及流变特性的影响,以期为速冻水饺品质控制提供技术支撑。研究结果表明:随着冻藏时间的延长,速冻水饺解冻损失升高;与对照组相比,静电场辅助冻藏组显著降低水饺皮的解冻损失(P<0.05)。冻藏60 d后,静电场组和对照组的自由水含量由0.78%分别升至4.22%和5.61%,可冻结水含量由8.89%分别升至12.86%和14.36%,这可能是由于静电场破坏氢键并使其形成更加稳定的结构,束缚了水分子的流动,抑制了自由水和可冻结水含量的升高。此外,在整个冻藏期间,静电场组水饺皮亮度(L*)、硬度、弹性模量(G’)显著高于对照组(P<0.05)。因此,低压静电场辅助冻藏有利于保持水饺皮的品质,减少在冻藏过程中能量损耗,这对于速冻水饺的储藏具有重要的指导意义。

In order to provide a technological support for the quality control of dumpling wrappers during frozen storage,the effect of electrostatic field-assisted freezing on the thaw loss rate,color,moisture distribution,and freezable water content,texture characteristics,and rheological characteristics were evaluated.The results showed that the thaw loss rate of dumpling wrappers increased with the extension of storage time,and compared with the control group,the thaw loss rate of dumpling wrappers was significantly reduced in the electrostatic field-assisted freezing group(P<0.05).After 60 days of frozen storage,the free water content in the electrostatic field group and the control group increased from 0.78%to 4.22%and 5.61%,respectively,and the freezable water content increased from 8.89%to 12.86%and 14.36%,respectively.This may be due to the fact that the electrostatic field broke the hydrogen bond and made it form a more stable structure,which restricted the flow of water molecules and inhibited the rise of free water and freezable water content.Moreover,the hardness and elastic modulus(G’)of the dumpling skin in the electrostatic field group were significantly higher than those in the control group(P<0.05)during the whole frozen storage period.In conclusion,the low voltage electrostatic field is helpful to maintain the quality of the dumpling wrappers and reduce the energy loss in the frozen storage process,which is of great significance for the storage of the quick-frozen dumpling.