磁场辅助冻结对冷冻熟制面条冻藏品质的影响

Effects of magnetic field-assisted freezing on frozen storage quality of frozen cooked noodles

在食品的冻结方式中,磁场是一种新兴的物理方法,其特点是在食品原料中具有很强的穿透性,加快产品的冻结速率,进而改善产品品质。该文采用磁场辅助冻结熟制面条,并利用质构仪、扫描电子显微镜、差示扫描量热仪、低场核磁共振、傅里叶红外光谱仪等探究了其在冻藏期间的品质变化。当磁场强度为12 Gs时,整个冻结过程缩短4 min。与不经过磁场辅助冻结的冷冻熟制面条相比,在冻藏12周时,其感官总评分高出5.10%,硬度、胶着性、咀嚼性和剪切力分别提升7.58%、12.00%、11.43%和16.41%,蒸煮损失降低14.04%,微观结构中,其冰晶的尺寸更小,可冻结水含量降低5.34%,水分分布状态中,结合水的含量高出12.38%,淀粉分子的老化程度降低0.21%,且都存在显著性差异(P<0.05)。磁场辅助冻结加快了冷冻熟制面条的冻结速率,抑制了其内部水分转移和冰晶生长速率,从而降低了冷冻熟制面条内部造成的机械损伤,延长了其冻藏周期。

Among the freezing methods of food,the magnetic field is an emerging physical method.It is characterized by strong penetrability in food raw materials,which accelerates the freezing rate of products and improves product quality.In this paper,a texture analyzer,scanning electron microscope,differential scanning calorimeter,low-field nuclear magnetic resonance,and Fourier transform infrared spectroscopy were used to explore the quality changes of frozen cooked noodles during frozen storage.When the magnetic field strength was 12 Gs,the entire freezing process was shortened by 4 min.Compared with the frozen cooked noodles without magnetic field-assisted freezing,the total sensory score of the frozen cooked noodles with magnetic field-assisted freezing was 5.10%higher when frozen for 12 weeks,the hardness,stickiness,chewiness,and shear force increased by 7.58%,12.00%,11.43%,and 16.41%,respectively,and the cooking loss decreased by 14.04%.In the microstructure,the size of ice crystals was smaller,the content of freezable water was reduced by 5.34%,the content of bound water was 12.38%higher in the moisture distribution state,and the ageing degree of starch molecules was reduced by 0.21%,and there were significant differences(P<0.05).Magnetic field-assisted freezing improves the quality of frozen cooked noodles and prolongs their freezing period.