中国食品学报2018，Vol.18Issue(8)：260-266,7.DOI:10.16429/j.1009-7848.2018.08.034
基于低场核磁技术研究不同方法处理豆渣的水分分布
The Water Distribution in the Bean Dregs by Different Processing Treatments based on Low-field Nuclear Magnetic Resonance
代伟长 1胡耀辉 2于寒松 1王玉华 2朴春红 1刘俊梅 2田秀娟 1刘景圣2
作者信息
- 1. 吉林农业大学食品科学与工程学院 长春 130118
- 2. 国家大豆产业技术体系加工研究室 长春 130118
- 折叠
摘要
Abstract
Through low-field nuclear magnetic resonance and scanning electron microscope and laser particle size analysis technology, water distribution, microstructure and grain size distribution changes of bean dregs by freezing and thawing and ultra-high pressure processing were analyzed. The results showed that the freezing and thawing and ultra-high pressure processing could change the constraints of different water level in the bean dregs, and the moisture in the bean dregs migrated by different handling ways. The bondage degree of the combined water, not easy flowed water and free water in bean dregs were changed significantly (P＜0.05), that were concerned with bean dregs of hydrophilic group, micro organization and bean dregs in size, respectively. After freezing and thawing and ultra-high pressure processing, bean dregs were squeeze dewatered, water content in bean dregs decreased significantly (P＜0.05), decreased from (80.5 ±0.1) ％ to (71.3 ± 0.2) ％ and (76.5 ± 0.1) ％, respectively. After squeeze dewatering, the free water content and water content were positive correlation, bound water and not easy flowed water were negative correlated with water content in the bean dregs. Freezing and thawing processing tightened bean dregs network structure, enhanced the water bondage of bean dregs in the same time. Bean dregs particle size analysis showed the free water bondage of bean dregs after freezing and thawing was the weakest.关键词
豆渣/低场核磁/微观结构/粒径/水分分布Key words
bean dregs/low-field nuclear magnetic resonance/microstructure/grain size/water distribution引用本文复制引用
代伟长,胡耀辉,于寒松,王玉华,朴春红,刘俊梅,田秀娟,刘景圣..基于低场核磁技术研究不同方法处理豆渣的水分分布[J].中国食品学报,2018,18(8):260-266,7.
