核磁共振技术研究膳食纤维酸奶发酵及储藏过程中的水分迁移行为

Water mobility of yogurt fortified with dietary fiber evaluated by NMR

采用核磁共振技术,研究了3种不同配方酸奶在发酵及储藏过程中的水分迁移行为。结果表明,添加经动态超高压改性后的膳食纤维能更牢固的束缚酸奶凝胶中的水分,减少体系中"自由水"含量,降低水分的流动性,有利于减少乳清析出情况。

Nuclear magnetic resonance technology was used to study the three kinds of the water mobility of yoghourt in the producing and storage process. The yoghourts were fortified with raw dietary fiber and the modified dietary fiber which was processed at 140 MPa with dynamic high pressure, respectively. The results suggest that water mobility behavior of bond state and free state in yogurt was different during the producing process. The addition of modified dietary fiber significantly reduced the weight of whey separated from yogurt. The water mobility and the 1H proton signal amplitude of free state decreased with the addition of modified dietary fiber.