食品与发酵工业2025，Vol.51Issue(12)：226-235,10.DOI:10.13995/j.cnki.11-1802/ts.040654
羟丙基甲基纤维素对冷冻麻薯生胚品质的改良效果及其机理研究
Study on improvement effect and mechanism of hydroxypropyl methylcellulose on quality of frozen mochi dough
摘要
Abstract
To further improve the quality deterioration problems of the product after baking from frozen mochi dough,this article se-lected hydroxypropyl methylcellulose as the modifier,and used low-field nuclear magnetic resonance,differential scanning calorimetry,Fourier transform infrared spectroscopy,and scanning electron microscopy to detect the changes in moisture state,protein secondary struc-ture,and microstructure of frozen mochi during freeze-thaw cycles,through food volume analyzer,texture analyzer,and other methods ex-amined the improvement effects of baking quality.Results showed that hydroxypropyl methylcellulose improved the specific volume of mo-chi and reduced the hardness.The specific volume of mochi with0.5%hydroxypropyl methylcellulose added was as high as3.71 cm3/g after 4 freeze-thaw cycles.Meanwhile,hydroxypropyl methylcellulose effectively inhibited the migration and loss of water,prevented the conversion of strongly bound water to weakly bound and free water inside mochi dough,and increased the water-holding capacity of frozen mochi dough.The freezable water content of frozen mochi dough showed a significant decrease with the increase of hydroxypropyl methyl-cellulose.In addition,when the freeze-thaw cycle was 4 times,the free sulfhydryl content of frozen mochi dough was the lowest,and the a-helix content was the highest at 1.5%.The protein secondary structure was the most stable,and starch molecules were embedded in the gluten protein network structure.Therefore,the addition of hydroxypropyl methylcellulose improved the dough characteristics and baking quality of frozen mochi,and the baking quality improvement was most obvious at 0.5%addition.关键词
麻薯/羟丙基甲基纤维素/冻融/微观结构/烘焙品质Key words
mochi/hydroxypropyl methylcellulose/freeze-thaw cycles/microstructure/baking quality引用本文复制引用
张家萍,李文钊,余平莲,颜凤,杨晓飞,崔亚雪..羟丙基甲基纤维素对冷冻麻薯生胚品质的改良效果及其机理研究[J].食品与发酵工业,2025,51(12):226-235,10.基金项目
云南省教育厅科学研究基金项目(2024J1054) （2024J1054）
