粮油食品科技
糧油食品科技
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SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2015年
4期
1-6
,共6页
周显青%徐启恩%胡育铭%张玉荣
週顯青%徐啟恩%鬍育銘%張玉榮
주현청%서계은%호육명%장옥영
糯米粉%汤圆%加工条件%水分迁移%品质%核磁共振法
糯米粉%湯圓%加工條件%水分遷移%品質%覈磁共振法
나미분%탕원%가공조건%수분천이%품질%핵자공진법
glutinous rice flour%dumplings%processing conditions%moisture migration%quality%nuclear magnetic resonance method
为了探讨水分子流动性与汤圆粉团品质的关联性,以水磨糯米粉为原料,采用核磁共振(NMR)方法对汤圆粉团加工过程中水分状态及迁移变化进行分析,并设置不同的加水量和冷冻温度制作汤圆粉团,对加工过程中水分子迁移变化以及汤圆粉团外观品质和蒸煮特性进行测定。结果表明,自由水与半结合水的迁移变化是引起汤圆粉团品质变化的根本原因,调粉加水量和冷冻温度是造成水分迁移变化的关键条件,冻结方式显著影响速冻汤圆粉团的蒸煮特性。
為瞭探討水分子流動性與湯圓粉糰品質的關聯性,以水磨糯米粉為原料,採用覈磁共振(NMR)方法對湯圓粉糰加工過程中水分狀態及遷移變化進行分析,併設置不同的加水量和冷凍溫度製作湯圓粉糰,對加工過程中水分子遷移變化以及湯圓粉糰外觀品質和蒸煮特性進行測定。結果錶明,自由水與半結閤水的遷移變化是引起湯圓粉糰品質變化的根本原因,調粉加水量和冷凍溫度是造成水分遷移變化的關鍵條件,凍結方式顯著影響速凍湯圓粉糰的蒸煮特性。
위료탐토수분자류동성여탕원분단품질적관련성,이수마나미분위원료,채용핵자공진(NMR)방법대탕원분단가공과정중수분상태급천이변화진행분석,병설치불동적가수량화냉동온도제작탕원분단,대가공과정중수분자천이변화이급탕원분단외관품질화증자특성진행측정。결과표명,자유수여반결합수적천이변화시인기탕원분단품질변화적근본원인,조분가수량화냉동온도시조성수분천이변화적관건조건,동결방식현저영향속동탕원분단적증자특성。
In order to explore the relationship between the mobility of water molecules and the quality of quick -frozen dumplings,taking levigated glutinous rice flour as raw material,the moisture status and migration changes in dumplings during process were analyzed by nuclear magnetic resonance (NMR). The different amount of water added and frozen temperatures were set,the changes of water molecules mi-gration in the process and the appearance of quick -frozen dumplings and the cooking qualities evaluation indexes were measured and analyzed.The results showed that migration changes of the free water and the half bound water were the root causes of the changes of quick -frozen dumpling quality,and the amount of water added in powder and cryogenic temperatures during processing were the key conditions to the moisture migration variations,and quick -frozen dumpling cooking characteristics were affected signifi-cantly by freezing methods.