不同菊粉质量分数对冻融循环下冷冻粽子品质特性的影响

doi:10.7506/spkx1002-6630-20260107-060

食品科学 ›› 2026, Vol. 47 ›› Issue (14): 326-334.doi: 10.7506/spkx1002-6630-20260107-060

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不同菊粉质量分数对冻融循环下冷冻粽子品质特性的影响

蔡静静，郑帅帅，雷萌萌，潘治利，索标，杨勇，艾志录

（1.河南农业大学食品科学技术学院，河南?郑州 450002；2.国家速冻米面制品加工技术研发专业中心，河南?郑州 450002；3.农业农村部大宗粮食加工重点实验室，河南?郑州 450002）

发布日期:2026-08-24
基金资助:
“十四五”国家重点研发计划重点专项（2021YFD2100204）；“百千万科教服务行动”基金项目（2025BQW39）；河南省研究生教育改革与质量提升工程项目（YJS2026XSKC28；YJS2026SFGZZ08）

Effects of Different Inulin Concentrations on the Quality Characteristics of Frozen Zongzi under Freeze-Thaw Cycles

CAI Jingjing, ZHENG Shuaishuai, LEI Mengmeng, PAN Zhili, SUO Biao, YANG Yong, AI Zhilu

(1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China;2. National R&D Center for Frozen Rice & Wheat Products Processing Technology, Zhengzhou 450002, China; 3. Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China)

Published:2026-08-24

摘要/Abstract

摘要： 本研究探讨不同质量分数菊粉（1%、2%、3%、4%、5%）对冻融循环处理后冷冻粽子品质特性的影响，分析菊粉对冷冻粽子冻结速率、失水率、水分分布、可冻结水含量、淀粉老化、质构特性、感官评价及微观结构的调控作用。结果表明，冻融处理会导致冷冻粽子的失水率增加，水分向外迁移，可冻结水含量升高；淀粉老化以及粽子的硬度和咀嚼度增加；同时糯米的微观结构呈蜂窝状，综合感官评分降低。相比之下，添加菊粉能有效延缓上述劣变过程，在一定范围内（1%～5%），改善效果随菊粉质量分数的增加而显著增强。当菊粉质量分数为5%时，其冻结速率显著提高，与未添加菊粉的冻融组相比，冷冻粽子的失水率降低，强结合水含量提高了1.18%，可冻结水含量显著降低了9.69%，淀粉相对结晶度降低了3.39%，R1 047/1 022值下降了0.021；同时，硬度和咀嚼度均显著降低，糯米微观结构中的孔隙和裂缝明显减少，综合感官评分更接近未冻融组。综上所述，冻融循环导致淀粉老化和冰重结晶，显著影响冷冻粽子的口感和品质，添加菊粉能够有效延缓品质劣变过程。本研究为菊粉在速冻糯米制品中的应用及冷冻粽子的工业化生产提供了理论依据。

关键词: 冷冻粽子；菊粉；冻融循环；品质特性

Abstract: This study investigated the effects of different concentrations of inulin (1%, 2%, 3%, 4%, and 5%) on the quality characteristics of frozen Zongzi after freeze-thaw cycles. The regulatory effects of inulin on the freezing rate, water loss rate, water distribution, freezable water content, starch aging, texture characteristics, sensory evaluation, and microscopic structure of frozen Zongzi were evaluated. The results showed that freeze-thaw treatment increased the water loss rate of frozen Zongzi, promoted outward water migration, and increased the freezable water content. It also significantly promoted starch aging and increased the hardness and chewiness of frozen Zongzi. Meanwhile, the microstructure of glutinous rice developed a honeycomb-like pattern, and the overall sensory score decreased. In contrast, adding inulin effectively delayed the deterioration process and this effect significantly increased with increasing its concentration (1%–5%). When the inulin concentration was 5%, the freezing rate significantly increased. Compared with the frozen-thawed group without inulin, the water loss rate of frozen Zongzi decreased, the tightly bound water content increased by 1.18%, the freezable water content significantly decreased by 9.69%, the relative crystallinity of starch decreased by 3.39%, and the R1 047/1 022 value decreased by 0.021. At the same time, the hardness and chewiness decreased significantly, the numbers of pores and cracks in the microscopic structure of glutinous rice significantly fell, and the comprehensive sensory score was closer to that of the non-frozen-thawed group. In conclusion, freeze-thaw cycles led to starch aging and ice recrystallization, significantly affecting the taste and quality of frozen Zongzi. Adding inulin could effectively delay quality deterioration. This study provides a theoretical basis for the application of inulin in quick-frozen glutinous rice products and the industrial production of frozen Zongzi.

Key words: frozen Zongzi; inulin; freeze-thaw cycle; quality characteristics

中图分类号:

TS213.3

蔡静静，郑帅帅，雷萌萌，潘治利，索标，杨勇，艾志录. 不同菊粉质量分数对冻融循环下冷冻粽子品质特性的影响[J]. 食品科学, 2026, 47(14): 326-334 https://doi.org/10.7506/spkx1002-6630-20260107-060

CAI Jingjing, ZHENG Shuaishuai, LEI Mengmeng, PAN Zhili, SUO Biao, YANG Yong, AI Zhilu. Effects of Different Inulin Concentrations on the Quality Characteristics of Frozen Zongzi under Freeze-Thaw Cycles[J]. FOOD SCIENCE, 2026, 47(14): 326-334 https://doi.org/10.7506/spkx1002-6630-20260107-060

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不同菊粉质量分数对冻融循环下冷冻粽子品质特性的影响

Effects of Different Inulin Concentrations on the Quality Characteristics of Frozen Zongzi under Freeze-Thaw Cycles

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