【摘要】 以鱼香藕丸为研究对象，探究-18℃冰箱冻结、-40℃鼓风冻结、-80℃液氮喷淋冻结对其品质的影响。结果表明，随着冻结温度的降低，冰箱冻结、鼓风冻结、液氮喷淋冻结的鱼香藕丸通过最大冰晶生成带的时间分别为89,25,5 min,形成的冰晶当量直径分别为50.94,44.65,38.48μm; NMR T₂弛豫的水分分布情况显示，新鲜鱼香藕丸以不易流动水为主，含量为95.10%,冷冻使其结合水和不易流动水向自由水迁移，3种冻结方式下，迁移的自由水含量分别为54.22%、53.61%、47.12%;鼓风冻结和液氮喷淋冻结的鱼香藕丸的感官品质、质构特性和凝胶强度无显著差异，但是与冰箱冻结相比，差异显著。更多还原

【Abstract】 With fish-flavor lotus root balls as the research objects, the effects of-18 ℃ refrigerator freezing,-40 ℃ blast freezing and-80 ℃ liquid nitrogen spray freezing on the quality are explored. The results show that with the decrease of freezing temperature, the time of fish-flavor lotus root balls by refrigerator freezing, blast freezing and liquid nitrogen spray freezing to pass through the maximum ice crystal formation zone is 89, 25, 5 min respectively, and the equivalent diameter of the formed ice crystals is 50.94, 44.65, 38.48 μm respectively.The water distribution of NMR T₂ relaxation shows that fresh fish-flavor lotus root balls are mainly composed of immobilized water with the content of 95.10%. Freezing makes bound water and immobilized water migrate to free water. Under the three freezing methods, the migrated free water content is 54.22%, 53.61%, 47.12% respectively. The sensory quality, texture properties and gel strength of fish-flavor lotus root balls by blast freezing and liquid nitrogen spray freezing are not significantly different, but the difference is significant compared with that by refrigerator freezing.更多还原