安徽农业科学2009，Vol.37Issue(31)：15407-15409,3.
粽子蒸煮过程水分状态变化的低场核磁共振研究
Research on the Change of Moisture State in Zongzi during Cooking Process by LF-NMR
摘要
Abstract
State of moisture in three kinds of Zongzi was measured by LF-NMR. The results showed that the ripening process of Zongzi was closely related to the change of moisture state during cooking process,and it was feasible to use the moisture state as the characterization of Zongzi's quality after ripening; After cooking,compared with Baimizong.Doushazong and Darou zong had weaker water-binding capacity,higher water contents, such differences may largely affect Zongzi's texture properties and their shelf life during storage process.关键词
粽子/低场核磁共振/水分状态Key words
Zongzi/ LF-NMR/ Moisture state分类
轻工纺织引用本文复制引用
余瑞鑫,顾振宇,韩剑众..粽子蒸煮过程水分状态变化的低场核磁共振研究[J].安徽农业科学,2009,37(31):15407-15409,3.基金项目
浙江省科技计划重大专项(2006C12114). （2006C12114）
