不同冷冻方式对凉皮（淀粉凝胶食品）配水、回生和消化特性的比较研究,Starch

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不同冷冻方式对凉皮（淀粉凝胶食品）配水、回生和消化特性的比较研究
Starch ( IF 2.3 ) Pub Date : 2022-01-21 , DOI: 10.1002/star.202100205
Shuaishuai Zheng _{1,

2} , Yong Yang _{1,

3} , Zhen Li _{1,

2,

3} , Zhili Pan _{1,

2,

3} , Zhongmin Huang _{1,

2,

3} , Zhilu Ai _{1,

2,

3}

Affiliation

本文研究了冰箱冷冻法（RF）、螺旋隧道冷冻法（SF）和液氮喷雾冷冻法（LF）对凉皮水分分布、微观结构、回生和消化特性的影响。扫描电镜和水分布结果表明，LF处理后的凉皮淀粉凝胶结构更连续，A ₂₁含量更高，更接近新鲜凉皮，其次是SF和RF。XRD 和 FT-IR 数据表明，随着冷冻速率的增加，相对结晶度和R _1047/1022样本值下降。这与从纹理特性获得的数据一致。LF和SF处理的样品质地特性更接近新鲜凉皮，尤其是硬度指标。凉皮的体外消化率也呈现出同样的趋势。因此，速度较快的冷冻方法可以抑制淀粉凝胶回生，改善凉皮的质构特性，保证凉皮的品质。但考虑到企业生产的经济性，螺旋隧道冷冻法更适合冷冻凉皮的实际生产。所得数据为冷冻凉皮的实际生产提供了理论指导。

"点击查看英文标题和摘要"

A Comparative Study of Different Freezing Methods on Water Distribution, Retrogradation, and Digestion Properties of Liangpi (Starch Gel Food)

In this work, the effects of refrigerator freezing method (RF), spiral tunnel freezing method (SF), and liquid nitrogen spray freezing method (LF) on water distribution, microstructure, retrogradation, and digestion properties of Liangpi are investigated. Results from SEM and water distribution show the starch gel structure of Liangpi after LF treatment is more continuous, and its A₂₁ content is higher, which are closer to fresh Liangpi, followed by SF and RF. XRD and FT-IR data indicate that as the freezing rate increases, the relative crystallinity and R_1047/1022 value of the samples decrease. This is consistent with the data obtained from texture properties. Texture properties of samples treat by LF and SF are closer to fresh Liangpi, especially the hardness index. The in vitro digestibility of Liangpi also shows the same trend. Therefore, the freezing method with a faster rate could inhibit the starch gel retrogradation, improve the texture properties of Liangpi, and guarantee the quality of Liangpi. However, considering the economics of enterprise production, the spiral tunnel freezing method is more suitable for the actual production of frozen Liangpi. The data obtained provide a theoretical guidance for the actual production of frozen Liangpi.

更新日期：2022-01-21

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