食品与发酵工业2025，Vol.51Issue(19)：248-256,9.DOI:10.13995/j.cnki.11-1802/ts.042811
不同预冷方式对冷冻熟面品质特性的影响
Effects of different pre-cooling methods on the quality characteristics of frozen cooked noodles
摘要
Abstract
Frozen cooked noodles exhibit substantial development potential due to their appealing taste and convenience.Pre-cooling is a critical factor that significantly affects their quality.To explore the variations in quality characteristics of frozen cooked noodles during different pre-cooling processes,this study employed three pre-cooling methods:refrigerator pre-cooling(RPC),cold water pre-cooling(CWPC),and vacuum pre-cooling(VPC),combined with four final pre-cooling temperatures:20,15,10,and 5℃.The noodles were subjected to these pre-cooling treatments.Using a texture analyzer,Fourier transform infrared spectrometer,and low-field nuclear magnetic resonance,the effects of different pre-cooling methods on moisture content,texture properties,microstructure,secondary structure of pro-teins,and water distribution of frozen cooked noodles were systematically investigated.Results demonstrated that RPC-treated noodles ex-perienced an increase in free water content,disruption of microstructure,and fracture of gluten network structure,negatively impacting noodle quality.CWPC-treated noodles showed a significant rise in moisture content(P＜0.05),reaching 73.35％at 5 ℃.Noodles pre-cooled to 20 ℃ and 15 ℃ exhibited superior tensile properties and gluten network structure.However,as the final pre-cooling temperature decreased,increased water absorption led to the formation of more ice crystals,which deteriorated the quality characteristics of the noo-dles.VPC-treated noodles exhibited a significant decrease in moisture content(P＜0.05),reaching the lowest level at 5 ℃,which was 3.13％lower than the control group.Additionally,VPC-treated noodles demonstrated reduced hardness,elasticity,viscosity,and chewi-ness,while exhibiting a more ordered protein secondary structure and a more continuous and dense microstructure.Consequently,VPC positively influenced the quality characteristics of frozen cooked noodles.This study provides a theoretical basis for the application of vari-ous pre-cooling methods in the frozen cooked noodle industry.关键词
冷冻熟面/预冷方式/水分/质构特性/微观结构Key words
frozen cooked noodles/pre-cooling method/moisture/texture characteristics/microstructure引用本文复制引用
潘治利,张凯彦,雷萌萌,张志凤,袁欢欢,艾志录..不同预冷方式对冷冻熟面品质特性的影响[J].食品与发酵工业,2025,51(19):248-256,9.基金项目
国家重点研发计划项目(2021YFD2100200,2021YFD2100204) （2021YFD2100200,2021YFD2100204）
