Li Dandan, Li Haifei, Tao Yang, Li Ganghua, Xu Enbo, Han Yongbin, Ding Yanfeng
College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
Food Res Int. 2023 Dec;174(Pt 2):113663. doi: 10.1016/j.foodres.2023.113663. Epub 2023 Nov 4.
This study aimed to investigate the effect of static magnetic field (SMF, 0-10 mT) on the quality of rice dumplings subjected to 7, 14, 21, and 28 freeze-thaw cycles. The underlying mechanism was explored by monitoring changes in water phase transition, water distribution, and structural and physicochemical properties of rice flour. Results suggested that SMF enables the formation of small ice crystals by accelerating freezing rate, shortening phase transition time, and increasing bound water content, which attributes to reducing the mechanical damage on starch granules and thus improves the quality of frozen rice dumpling. After 7-28 freeze-thaw cycles, SMF treatment increased the whiteness by 0.08-1.58, reduced the cracking ratio by 1.67 %-8.34 %, decreased the water loss ratio by 0-0.75 %, and significantly improved the texture of cooked rice dumplings. This study confirmed the feasibility of SMF in improving the quality of rice dumpling, which contributes to expanding the applications of magnetic freezer in the preservation of starch-based foods.
本研究旨在探究静磁场（SMF，0 - 10 mT）对经历7、14、21和28次冻融循环的粽子品质的影响。通过监测水相转变、水分分布以及米粉的结构和理化性质的变化来探究其潜在机制。结果表明，静磁场通过加快冷冻速率、缩短相转变时间以及增加结合水含量，促使小冰晶形成，这有助于减少淀粉颗粒的机械损伤，从而提高冷冻粽子的品质。经过7 - 28次冻融循环后，静磁场处理使白度提高了0.08 - 1.58，使开裂率降低了1.67% - 8.34%，使失水率降低了0 - 0.75%，并显著改善了煮熟粽子的质地。本研究证实了静磁场在改善粽子品质方面的可行性，这有助于扩大磁冷冻技术在淀粉类食品保鲜中的应用。
