Xu Huajian, Zhang Rui, Pi Xiaowen, Hao Zongwei, Fu Jinliang, Zhao Siming, Zhang Binjia
Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
J Food Sci. 2025 Aug;90(8):e70495. doi: 10.1111/1750-3841.70495.
The production of quick-frozen wet rice noodles involves wet-milling, steaming, shaping, retrogradation, and freezing. This study investigated the changes in the quality and starch structural characteristics of frozen rice noodles (RN) prepared at different retrogradation times, freezing temperatures, and rice-water ratios. It was revealed that extending the retrogradation time would help to enhance the toughness of the product, increasing the rice-water ratio would reduce the hardness of the RN, and too low a freezing temperature would cause higher cooking losses. The RNs frozen at -32°C (6 h retrogradation, 1:1.5 rice-water ratio) exhibited higher chewiness, lower cooking loss (1.31%), and more uniform water distribution. Decrease in freezing temperature (-20 to -80°C) reduced the freezable water in RN (from 708.8 to 543.9 J/g), while retrogradation time and rice-water ratio showed no single change trend. All frozen RNs contained B + V-type microcrystals, and the crystallinity increased (from 3.02 to 4.16%) with the increase of rice-water ratio (from 1:1 to 1:2). But their short-range order structure was almost unchanged. Prolonging the retrogradation time enriched the aperiodic nanostructures, whereas decreasing the freezing temperature presented opposite effects. Too long a retrogradation time or an inappropriate freezing temperature (too high or too low) would produce unfavorable network structures in RNs. The correlation between the individual properties is not uniform in different conditions. The findings of this research provide essential data support for the formulation and manufacturing of quick-frozen wet rice noodles with desirable quality.
速冻湿米粉的生产包括湿磨、蒸煮、成型、回生和冷冻。本研究调查了在不同回生时间、冷冻温度和米水比条件下制备的冷冻米粉（RN）的品质和淀粉结构特性变化。结果表明，延长回生时间有助于提高产品的韧性，增加米水比会降低RN的硬度，而过低的冷冻温度会导致较高的蒸煮损失。在-32°C（回生6小时，米水比1:1.5）下冷冻的RN表现出更高的咀嚼性、更低的蒸煮损失（1.31%）和更均匀的水分分布。冷冻温度降低（从-20°C至-80°C）会减少RN中的可冻水（从708.8降至543.9 J/g），而回生时间和米水比没有单一的变化趋势。所有冷冻RN均含有B + V型微晶，且结晶度随米水比增加（从1:1至1:2）而提高（从3.02%增至4.16%）。但其短程有序结构几乎不变。延长回生时间会丰富非周期性纳米结构，而降低冷冻温度则呈现相反效果。过长的回生时间或不合适的冷冻温度（过高或过低）会在RN中产生不利的网络结构。不同条件下各性质之间的相关性并不一致。本研究结果为优质速冻湿米粉的配方和制造提供了重要的数据支持。
