速冻工艺对粽子质构特性的影响及复热安全性研究

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Abstract： Objective： To investigate the effects of different freezing processes on the texture characteristics of Zongzi and evaluate the safety of reheating.Method： Traditional glutinous rice Zongzi were used as the research object. Three freezing treatments were set： group A （ -18°C conventional freezing）， group B （ -30°C quick freezing）， and group C （ -40°C ultra-low temperature quick freezing）. The texture parameters of hardnes， elasticity， and chewiness of Zongzi before and after freezing and after reheating were measured.The total colony count， coliform group， and pathogenic bacteria after reheating were also detected.The changes in the microstructure of starch granules were observed by scanning electron microscopy，and the gelatinization characteristics of starch were analyzed by differential scanning calorimetry method.Result： The hardnesselasticity and chewiness of the B group Zongzi after reheating were allbeter than those of the Aand C groups，and the starch granule damage rate wassignificantly lower than that ofthe A group.Microbiological testing indicated that the total colony count of al three groups after reheating was less than 500CFU⋅g-1 ，the coliform count was less than 10MPN/100g ，and no pathogenic bacteria were detected. Conclusion： The -30°C quick freezing process can effectively maintain the texture characteristics of Zongzi，and the safety after reheating meets the standards，providing a processreference for industrial production.

Keywords： Zongzi; freezing process; texture characteristics; reheating; safety

粽子作为我国传统食品之一，承载着丰富的文化内涵，是中华民族民俗文化、饮食文化传承的重要符号。（剩余4949字）