摘要
利用核磁共振技术测定魔芋粉丝在不同处理温度过程中质子的自旋-自旋弛豫时间(T2)以及质子信号密度(A)。魔芋粉丝体系中水分流动性不同,T2和A不同。结果表明,在魔芋粉丝冷冻处理过程中,其"束缚水"和"自由水"迁移行为不同。当处理温度为-12℃,处理时间为3h时,复水后的魔芋粉丝持水性质最佳。
In this study, the effect of freezing temperature during processing on water absorbability and distribution in konjac vermicelli was investigated using NMR. The results showed that the mobility behavior of bound and free water in konjac vermicelli was different during freezing. Konjac vermicelli frozen at - 12 ℃ for 3 h during processing showed the highest water absorbability and water holding capacity during and after rehydration.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第13期96-99,共4页
Food Science
基金
国家自然科学基金项目(31071607)
