不同贮藏温度对叉烧小笼包品质的影响探究

Study on the effect of different storage temperature on the quality of quick-frozen barbecued steamed bun

为了更科学客观地判断传统速冻包点在不同贮藏温度下品质差异情况,以叉烧小笼包为研究对象,探究了不同贮藏温度(0℃、-10℃、-18℃)和贮藏时间对其品质的影响。结果表明,在不同贮藏温度下,叉烧小笼包含水率呈下降趋势,其中在0℃贮藏的叉烧小笼包含水率下降量明显高于-18℃,而在-18℃贮藏时,瓤和馅含水率对比0℃和-10℃贮藏时的差异较大;叉烧小笼包质构特性硬度和咀嚼性均随着贮藏时间的增加呈升高趋势,而黏着性和弹性则呈降低趋势,这与感官评价结果相一致。在0℃贮藏温度下,叉烧小笼包质构特性和感官评价变化程度最大,-10℃的次之,-18℃的最小;相关性研究表明,除了瓤含水率与咀嚼性无相关性外,其余各指标间均呈极显著相关。因此,为了能更好地保证叉烧小笼包的品质,其贮藏温度最好控制在-10℃~-18℃,并且贮藏时间也应相对缩短。

In order to judge the quality difference of traditional quick-frozen buns at different storage temperatures more scientifically and objectively, this paper took quick-frozen barbecued steamed bun as the research object to explore the influence of different storage temperatures(0,-10,-18 ℃) and storage time on its quality. The results showed that the moisture content of barbecued steamed bun showed a decreasing trend at different storage temperature. The moisture content of barbecued steamed bun stored at 0 ℃ was significantly higher than that at-18 ℃, while the moisture content of flesh and filling was significantly different at-18 ℃ compared with that at 0 ℃and-10 ℃. With the increase of storage time, the hardness and chewiness of quick-frozen barbecued steamed bun showed an increasing trend, while the adhesion and elasticity showed a decreasing trend, which was consistent with the result of sensory evaluation. At 0 ℃, the texture and sensory evaluation ofquick-frozen barbecued steamed bun changed the most, followed by-10 ℃ and-18 ℃. Therefore, in order to better ensure the quality of quick-frozen barbecued steamed bun, the storage temperature should be controlled between-10 ℃ and-18 ℃, and the storage time should be relatively shortened.