摘要:
主要研究了-18℃下冻藏042d对速冻广式蓉沙包点（豆沙包、莲蓉包和流沙包）色差、水分含量、质构和比容等色泽和质构特性的影响。结果表明:随着冻藏时间的增加,莲蓉包和豆沙包表皮色泽中红度（a*）无显著变化（p>0.05）,亮度（L*）降低,黄度（b*）增加,其中莲蓉包冻藏14d后的L*值已显著变化（p<0.05）。而流沙包的L*变化不显著（p>0.05）,b*值降低,a*值增加。b*在冻藏7d后已有显著差异（p<0.05）。包点的水分含量均有不同程度的降低,馅料、皮瓤、外皮含水率降幅最大的分别是豆沙包、流沙包、莲蓉包。质构特性中硬度和咀嚼性随冻藏时间的增加呈增大趋势,粘性、回复性和弹性则趋于减小。冻藏42d各项质构特性指标均有显著变化（p<0.05）,莲蓉包的硬度和咀嚼性的增加量最大,流沙包粘性的降低量最大,豆沙包的质构指标变化幅度最小,几种包点弹性和回复性的降幅则差别不大。冻藏时间对包点比容也有显著影响（p<0.05）,其中对流沙包的影响最大。
关键词:
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广式
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蓉沙包点
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冻藏时间
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色泽
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质构特性
Abstract:
Effects of frozen storage time on the color and texture properties of some quick frozen Cantonese sweetpaste-filling buns( lotus seed paste buns,red bean paste buns and egg yolk custard buns) stored at-18 ℃ from 0to 42 days by measuring the changes of color,water content,texture and specific volume were studied. Results showed that the storage time had no significant effect on the red( a*) of lotus seed paste buns and red bean paste buns( p > 0.05),while the two kinds of buns' lightness( L*) decreased and the yellow( b*) increased with the increasing of storage time.A marked decrease in L*value was observed up to 14 days of storage for lotus seed paste buns( p < 0.05).The lightness( L*) of egg yolk custard buns were not affected by the storage time as well,but the b*decreased and the a*increased. After storage for 7 days,the custard buns ' b*value decreased significantly( p < 0.05). The water contents of the buns were decreased in different degrees. As to the different layers of the buns,the crusts of red bean paste buns,the crumbs of egg yolk custard buns and the stuffing of lotus seed paste buns showed the maximum reductions of water contents respectively.As the storage time prolonged,the buns' texture characteristics of hardness and chewiness increased,while the adhesiveness,resilience,and springiness decreased.All the indexes of the texture properties changed significantly up to 42 days of storage( p <0.05).The frozen storage time had greatest effects on the increasing hardness and chewiness of lotus seed paste buns,and the decreasing adhesiveness of egg yolk custard buns. The red bean paste buns got the slowest properties changed.The total reductions of springiness and resilience among the buns had no marked difference.Also the storage time deteriorated the specific volume of the buns( p < 0.05),and the egg yolk custard buns were mostly affected.
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