粮油食品科技Issue(4)：1-6,6.
加工条件对汤圆蒸煮特性的影响及水分迁移分析
Effect of processing conditions on the cooking characteristics of dumpling and moisture migration analysis
周显青 1徐启恩 1胡育铭 1张玉荣1
作者信息
- 1. 河南工业大学 粮油食品学院，河南 郑州 450001
- 折叠
摘要
Abstract
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.关键词
糯米粉/汤圆/加工条件/水分迁移/品质/核磁共振法Key words
glutinous rice flour/dumplings/processing conditions/moisture migration/quality/nuclear magnetic resonance method分类
轻工纺织引用本文复制引用
周显青,徐启恩,胡育铭,张玉荣..加工条件对汤圆蒸煮特性的影响及水分迁移分析[J].粮油食品科技,2015,(4):1-6,6.
