摘要
利用低场核磁共振(LF-NMR)检测冷冻熟面内部不同结合状态水分的弛豫时间和比例,分析预煮时间和冻藏时间对冷冻熟面复煮前、后水分状态及分布的影响。结果表明:冷冻熟面中水分以强结合水(T_(21),0.20~0.69ms;A21,3.97%~11.14%)、弱结合水(T_(22),1.44~3.77ms;A_(22),5.87%~15.24%)和自由水(T_(23),33.36~67.20ms;A_(23),73.62%~89.68%)3种状态存在。熟面冻藏120 d内,水分与面条内部大分子物质的结合强度降低,面条的持水能力下降,面条中心与边缘含水率的差值逐渐缩小,水分梯度趋于平缓。预煮7 min和9 min的面条冻藏至28 d,复煮后中心与边缘含水率仍存在显著差异(P<0.05),保持中心含水率低于边缘含水率的水分梯度;预煮11 min的面条冻藏至第7天,复煮后中心与边缘含水率无显著差异,水分梯度消失。适当缩短面条预煮时间可延长冻藏过程中面条水分梯度的保持时间,进而提升冷冻熟面的品质。本研究结果为冷冻熟面加工和物流环节品质提升提供理论参考。
Low field nuclear magnetic resonance(LF-NMR)was used to detect the relaxation time and proportion of water in different binding states in frozen cooked noodles,and the effects of cooking time and frozen storage time on water state and distribution of noodles before and after recooking were analyzed.The results showed that the water in frozen cooked noodles existed in three binding states:strong bound water(T_(21),0.20-0.69 ms.A21,3.97%-11.14%),weak bound water(T_(22),1.44-3.77 ms.A_(22),5.87%-15.24%)and free water(T_(23),33.36-67.20 ms.A_(23),73.62%-89.68%).The bonding of water and macromolecular substances in noodles decreased,the water holding capacity of noodles decreased,the difference between water content in the center and edge of noodles gradually decreased,and the water gradient gradually decreased during frozen storage of 120 days.In addition,the water content between center and edge still shower significant difference for precooked noodles of 7 min and 9 min storaged till 28 days(P<0.05),But the water gradient disappeared for precooked noodles cooking for 11 minutes.Properly shortening the precooking time of noodles could prolong the retention time of noodle water gradient during frozen storage,and then improve the quality of frozen cooked noodles.The study will provide theoretical guidance for quality improvement of frozen cooked noodles during processing and logistics.
作者
陈乐寒
张影全
巨明月
李明
张波
郭波莉
Chen Lehan;Zhang Yingquan;Ju Mingyue;Li Ming;Zhang Bo;Guo Boli(Institute of Food Science and Technology CAAS/Key Laboratory of Agro-Products Processing,Ministry of Agriculture,Beijing 100193)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第3期240-248,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31972159)
现代农业产业技术体系建设专项(CARS-03)
中国农业科学院科技创新工程项目(CAAS-ASTIP-2020-IFST)。
