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1、现代食品科技ModernFoodScienceandTechnology2016,Vol.32,No.5反复冻融对广式奶黄包品质的影响111123阮征，张婷婷，邱晓斌，李汴生，黄家荣，梁兰兰（1.华南理工大学轻工与食品学院，广东广州510640）（2.东莞万好食品有限公司，广东东莞523460）（3.广州城市职业学院食品系，广东广州510405）摘要：本文研究了奶黄包经过反复冻融（0、1、2、3、4次）后，各层水分含量、色泽、比容、质构特性和皮瓤孔隙结构等品质指标的变化。结果表明：奶黄包在冻结过程中各层（皮、瓤、馅）温度下降速率和解冻过程中各层的温度上升速
2、率均为皮＞瓤＞馅。以未经冻融（0次）的奶黄包为对照组，冻融1次后，奶黄包的咀嚼性显著增大（p<0.05），弹性和回复性显著减少；奶黄包皮的水分含量、L*值和比容均在冻融2次后显著减少，而a*和b*值显著增大；硬度和粘性在4次冻融后变化不显著（p>0.05）；冻融4次的奶黄包气孔稠密度CD值减小，气孔表面占有率AF值增大；奶黄包的冻裂率随冻融次数增加而上升，冻融4次后达至36%，且冻裂程度明显加深。因此，减少贮藏过程中的温度波动，避免反复冻融有利于保持广式奶黄包的品质。关键词：奶黄包；冻融循环；品质文章篇号：1673-9078(2016)5-192-198D
3、OI:10.13982/j.mfst.1673-9078.2016.5.030EffectsofFreeze-thawCyclesontheQualityofCantonese-styleEggCustardBun111123RUANZheng,ZHANGTing-ting,QIUXiao-bin,LIBian-sheng,HUANGJia-rong,LIANGLan-lan(1.CollegeofLightIndustryandFoodSciences,SouthChinaUniversityofTechnology,Guangzhou510640,Ch
4、ina)(2.MillionHarvestDongguanCompanyLimited,Dongguan523460,China)(3.DepartmentofFood,GuangzhouCityPolytechnic,Guangzhou510405,China)Abstract:Theobjectiveofthisstudywastoinvestigatethechangesinthemoisturecontent,color,specificvolume,texturalpropertiesofeachlayer,andtheporestructure
5、oftheskinandcrumbofCantonese-styleeggcustardbunafterconsecutivefreeze-thawcycles.Theresultsdemonstratedthattheratesoftemperaturedropduringthefreezingandtheratesoftemperatureriseduringthethawingofeachlayerdecreasedinthefollowingorder:skin>crumb>filling.Comparedwiththeeggcustardbuns
6、thatwerenotsubjectedtofreeze-thawcycles(controlgroup),afterthefirstfreeze-thawcycle,thechewinessofthesamplesincreasedsignificantly(p<0.05),whilethespringinessandresiliencedecreased.*Theskinmoisturecontent,lightness(L),andspecificvolumeofeggcustardbundecreasedsignificantlyaftertwof
7、reeze-thawcycles,while**redness–greenness(a)andyellowness-blueness(b)increasedsignificantly.Hardnessandadhesivenessdidnotchangesignificantlyafterfourfreeze-thawcycles.Theporedensity(CD)valueoftheeggcustardbunsshowedadownwardtrendafterfourconsecutivefreeze-thawcycles,butthevalueoft
8、hepercentageareafraction(AF)ofthe
