面条是我国的传统主食之一，深受人们喜爱，冷冻熟面是一种新型的面条类制品，它满足了人们对主食方便、即食和健康化的需求。目前，国内外关于冷冻熟面的研究多集中于加工工艺，对其品质变化的内在机制缺乏深入研究。本项目在前期研究的基础上，探究冷冻熟面复热后与新鲜煮制面条在组分理化性质上的差异，并进一步研究其在加工和冻藏过程中产品宏观品质、微观结构以及组分分子水平的变化规律，分析宏观品质与组分变化、组分交互作用之间的相关性，确定各个工艺中影响冷冻熟面品质的关键组分；通过分析蛋白聚合行为，淀粉糊化与老化，水分迁移，冰晶形成与分布，以及组分间的相互作用，深入揭示各个环节组分影响冷冻熟面品质的具体机制，并基于此研究调控蛋白交联和淀粉糊化程度，抑制水分迁移，减少冰晶物理破坏和淀粉老化等关键技术，建立冷冻熟面品质调控模型，提出科学高效的调控方法。

Noodle, a traditional staple food in China, has been very appreciated by the consumers. The request for convenient, ready-to-eat and healthy food has pushed the noodle food industry to develop a new noodle product, frozen cooked noodle. A lot of recent studies reported on the frozen cooked noodle production, but very little work has been done on the mechanisms of the quality change. Based on the previous studies, the aim of this project is to investigate the difference between reheated noodles and freshly cooked noodle, study the macroscopic, microstructure, and molecular changes during production and storage, and by analyzing the correlation between these changes and eating quality to find out the key components that decide its quality. Furthermore, to reveal the mechanisms of the quality change, the polymerization behavior of gluten proteins, physicochemical behavior of starch and water migration during frozen cooked noodle producing and storage will be further investigated, as well as formation and distribution of ice, and the interaction between components. Based on these internal mechanisms, efficient quality retention approaches will be proposed.