冯俊敏, 等 : 冷冻面条品质改善的研究 [1] : KitchenAid 5K5SSWH ; -18, : JMTD168/ 15~60 s, 140 ;T-XT2i : Stable Micro System ;BD-100LT :, FA2004 : :1), 1.2,

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1 冯俊敏, 张晖 *, 王立, 郭晓娜 ( ) : 研究了冷冻面条的最佳工艺条件以及瓜尔豆胶黄原胶及其混合物对冷冻面条质构热力学性质的影响确定了冷冻面条的最佳工艺为 : 加水量 35%, 加盐量 2.5%, 醒发时间 50 min, 水煮时间 2.5 min 研究发现 : 黄原胶和瓜儿豆胶都可以提高冷冻面条的最大拉断力, 改善面条的面筋网络结构 ; 冷冻面条的玻璃化转变温度为 -32, 不随两种胶体的添加而改变 ; 黄原胶明显降低了冷冻面条的融化焓, 添加黄原胶的样品其融化焓从 J/g 降低到 J/g, 添加黄原胶和瓜尔豆胶混合胶的样品, 其融化焓从 J/g 降低到 J/g; 瓜尔胶黄原胶混合胶都降低了样品的冻结水质量分数, 降低比例为 11.9% 16.9% 15.9% : 冷冻面条 ; 质构仪 ; 玻璃化转变温度 ; 冻结水质量分数 ; 扫描电镜 :TS :A : (2012) Improvement of Frozen Noodle Quality FENG Jun-min, ZHANG Hui *, WANG Li, GUO Xiao-na (School of Food Science and Technology, Jiangnan University, Wuxi ,China) Abstract: The optimal process of frozen noodle and the influence of guar and xanthan gums and their combined use on frozen noodle textural and calorimetric properties was investigated.we find the optimum water added is 36%,the optimum salt added is 2.5%,the optimum proofing time is 50 min, the optimum poach time is 2.5 min;and the result indicted that xanthan and guar gum addition increased the maximal breaking force of frozen noodles attributed to improveing gluten matrix. However,only xanthan gum addition reduced the fusion enthalpy in comparison to the control fromulation ( J/g to J/g for formulation with xanthan gum and J/g to J/g for formulation with both gums). Whereas, reduction in the content of freezable water is 11.9% 16.9% 15.9% for formulation with guar and xanthan and their bombied gums respectively. Keywords: frozen noodle, textural analyzer, Tg, amount of frozen water, SEM : : (2012BAD37B00) : (1966 ), zhanghui@jiangnan.edu.cn 1080

焓从 169.05 J/g 降低到 151.32 J/g, 添加黄原胶和瓜尔豆胶混合胶的样品, 其融化焓从 170.68 J/g 降低到 152.24 J/g; 瓜尔胶黄原胶混合胶都降低了样品的冻结水质量分数, 降低比例为 11.9% 16.9% 15.

2 冯俊敏, 等 : 冷冻面条品质改善的研究 [1] : KitchenAid 5K5SSWH ; -18, : JMTD168/ 15~60 s, 140 ;T-XT2i : Stable Micro System ;BD-100LT :, FA2004 : :1), 1.2, ;2) 冷冻面条制备 SB/T [2] : +, , ;, 5 min 2 min [3] 2 mm 50%;1.8 mm - 30%;1.5 mm 20%, -40,, 30 min 面条硬度的测定 4 [4], 6,, HDP/PFS [5] : 2.0 mm/s 1.0 mm/s 1.0 mm/s 5 g 1 s 面条拉断力的测定 ; (DSC): PerkinElmer ; 30 min : ; ( ; : ) ; : 10 ; 1, 1 A/SPR Tab.1 Variation of flour quality index : 2.0 mm/s 1.5 mm/s 10 mm/s 5 g / / / / / FU % min min FU 冷冻面条中冻结水质量分数和玻璃化转变温度的测定 d

5 mm 20%, -40,, 30 min -18 1.2.2 面条硬度的测定 4 [4], 6,, HDP/PFS [5] : 2.0 mm/s 1.0 mm/s 1.0 mm/s 5 g 1 s 1.2.3 面条拉断力的测定 30 1 1.

3 ( J/g) ( J/g) 加水量对冷冻面条质构的影响 10~15 mg DSC ;,, min 10 /min min 5 /min ml/min, 36% H 36% 3 DPS DSC 1 2 Fig.3 3 Effect of water on the hardness of frozen noodle during storage Fig.1 1 DSC Example of DSC curve showing ice fusion enthalpy (Hw) 2 DSC noodle during storage Fig.2 Example of DSC curve showing glass transition 加盐量对冷冻面条质构的影响 (Tg) temperatures 扫描电镜实验 0 d 6 40 d 1.5 mm 6 mm 18 cm, 2 Fig.4, [6] % 7 d 40 d 2.5% 4 Effect of water on the break strength of frozen 1082

1 1 DSC Example of DSC curve showing ice fusion enthalpy (Hw) 2 DSC noodle during storage Fig.

4 冯俊敏, 等 : 冷冻面条品质改善的研究 Fig.5 Fig Fig.8 Effect of different proofing time on the break Effect of salt on the hardness of frozen noodle stength of frozen noodle during storage during storage 水煮时间对冷冻面团质构的影响醒发时间对冷冻面团质构的影响 7, 1 min 1 min 1 min,, 2.5 min 10 6 Effect of salt on the break strength of frozen noodle during storage,, 8, 20~50 min 50 min, 50 min 9 50 Fig.9 Effect of different cooking time on the hardness of min frozen noodle during storage Fig.7 10 Fig.10 Effect of different cooking time on the break strength of frozen noodle during storage Effect of different proofing time on the hardness of frozen noodle during storage 亲水胶体对冷冻面条最大拉断力的影响

4 水煮时间对冷冻面团质构的影响 9 2.1.3 醒发时间对冷冻面团质构的影响 7, 1 min 1 min 1 min,, 2.

5 , 4 7~21 d,, F1: :F2: 1 g/dl [7] ;F3: 1 g/dl ; F4: 0.5 g/dl d, 21 d g/dl ; 36 g/dl,f1 2.5 g/dl( ) [8] 11 F3>F4>F2>F 亲水胶体对冷冻面条玻璃化转变温度的影 ; 响 3 (, ) Tg [9], Tatiana [10] Fig.11 Effect of different gum on break strength of frozen noodle during storage 2 Tg Tab.2 Effect of different gum on glass transition temperature of frozen noodle during storage /d F1 F2 F3 F ±0.14 ab ±0.01 a ±0.18 a ±0.37 a ±0.56 b ±0.01 a ±0.17 a ±0.65 a ±0.45 a ±0.45 a ±0.16 a ±0.23 a ±0.10 ab ±0.03 a ±0.13 a ±0.24 a ±0.09 ab ±0.19 a ±0.08 a ±0.32 a 亲水胶体对冷冻面条融化焓的影响 3,F2 F3 F4, 7 d DPS,F3 F4 0~21 d DSC DSC Hw(J/g) 1084

07±0.14 ab -32.10±0.01 a -32.45±0.18 a -32.28±0.37 a 7-32.72±0.56 b -32.30±0.01 a -32.43±0.17 a -32.18±0.65 a 14-31.82±0.45 a -32.21±0.45 a -32.23±0.16 a -32.33±0.23 a 21-32.17±0.10 ab -32.02±0.

6 冯俊敏, 等 : 冷冻面条品质改善的研究 Tab.3 3 Hw Effect of different gum on ice melting enthalpy of frozen noodle during storage /d F1 F2 F3 F4 J/g ±0.87 a ±1.76 ab ±1.46 a ±2.46 a ±6.05 a ±4.04 ab ±2.02 bc ±2.65 ab ±6.50 a ±6.34 a ±3.72 cd ±2.28 bc ±0.99 a ±9.40 b ±0.62 d ±2.47 c ±7.70 a ±5.03 a ±3.10 d ±9.10 c 亲水胶体对冷冻面条冻结水含量的影响 Fw= Hw Hi Tw 4 F1 F2 F3 F4 Hw, Hi, :11.9% 16.9% (335 J/g),Tw 15.9%, Baier [11], 4 Tab.4 Effect of different gum on frozen water of frozen noodle during storage % /d F1 F2 F3 F ±0.40 a 76.10±0.82 a 78.68±0.68 a 79.01±1.14 a ±2.81 a 72.68±1.86 ab 73.62±0.93 bc 77.69±1.22 ab ±2.96 a 73.75±2.84 ab 71.53±1.72 c 70.53±1.04 bc ±0.45 a 66.84±4.20 b 66.98±0.28 d 68.88±1.12 c ±3.53 a 67.06±2.27 b 65.41±1.41 d 66.41±5.03 c 2.3, ;, 12 0 d ; Fig.12 Non-frozen noodle(0 days) ; Fig.13 Frozen noodle added Xanthan gum(40 days)

70 a 170.55±5.03 a 150.33±3.10 d 152.24±9.10 c 2.2.4 亲水胶体对冷冻面条冻结水含量的影响 Fw= Hw Hi Tw 4 F1 F2 F3 F4 Hw, Hi, :11.9% 16.9% (335 J/g),Tw 15.9%, Baier [11], 4 Tab.

7 3 Fig Frozen noodle without gum (40 days) :, 36% 2.5%( ) 50 min 2.5 min J/g J/g, J/g J/g; 11.9% 16.9% 15.9% : [ 1 ]. [J].,1999,05: HE Hong,WANG Yong -bin. Frozen noodles production technology and principle [J]. Chinese) Food Industry,1999,05: (in [ 2 ]. [D]. :,2004. [ 3 ]. [D]. :,2007. [ 4 ] Lisa Kobs. Designing frozen foods[j]. Food Product Design,1997,1: [ 5 ]. [M]. :,2001. [ 6 ]. [J].,2007,23(2): ZHAO Jian-jun,CHEN Jie,WANG Chun. Study on the effect of additives on dough lateral-axial extension characteristics[j]. Food Science and Technology,2007,23(2): (in Chinese) [ 7 ] P D Ribotta,G T Pérez,A E Leòn,et al. Effect of emulsifier and guar gum on micro structural,rheological and baking performance of frozen bread dough[j]. Food Hydrocolloids,2004,18: [ 8 ] Arjen Bot. Different scanning calorimetric study on the effects of frozen storage on gluten and dough [J]. Cereal Chemistry, 2003,80: [ 9 ]. [M]. :,2007. [10] Tatiana Guinoza Matuda,Sylvie Chevallier,Pedro de Alcantara Pessoa Filho,et al. Impact of guar and xanthan gums on proofing and calorimetric prarmeters of frozen bread dough[j]. Journal of Cereal Sience,2008,48: [11] A Baier-Schenk,S Handschin,B Conde-Petit. Ice in prefermented frozen bread dough-an investigation based on calorimetry and microscopy[j]. Cereal Chemistry,2005,82:

Food Product Design,1997,1:27-43. [ 5 ]. [M]. :,2001. [ 6 ]. [J].,2007,23(2):177-180. ZHAO Jian-jun,CHEN Jie,WANG Chun.

结果与讨论

结果与讨论倪卓杜学晓王帅邢锋以脲醛树脂为囊壁双酚型环氧树脂为囊芯采用原位聚合法合成环氧树脂微胶囊根据化学反应动力学得到脲醛树脂预聚体及微胶囊囊壁合成反应过程中的速率方程测定不同温度下甲醛浓度随时间变化的曲线确定不

冯 俊 敏, 等 : 冷 冻 面 条 品 质 改 善 的 研 究 [1] : KitchenAid 5K5SSWH ; -18, : JMTD168/ 15~60 s, 140 ;T-XT2i : Stable Micro System ;BD-100LT :, FA2004 : :1), 1.2,

冯俊敏, 等 : 冷冻面条品质改善的研究 [1] : KitchenAid 5K5SSWH ; -18, : JMTD168/ 15~60 s, 140 ;T-XT2i : Stable Micro System ;BD-100LT :, FA2004 : :1), 1.2,