期刊论文

Zhou, Wenhua(zhowenhua@126.com)

中文

食品科学

1002-6630

2018

39

12

140-145

10.7506/spkx1002-6630-201812022

(湘教通[2014]272号):湖南省食品科学与工程类专业大学生创新训练中心建设项目 (湘教办通[2014]209号):湖南省普通高校学科带头人培养对象资助项目 (湘教通〔2013〕448 号):首批湖南省高等学校"2011 协同创新中心"粮油深加工与品质控制湖南省协同创新中心建设项目

本校为第一机构

为探析乳化剂对鲜湿面货架期内水分迁移及热力学特性的影响,利用低场核磁共振仪、扫描电子显微镜和差示扫描量热(differential scanning calorimeter,DSC)仪,检测硬脂酰乳酸钠(sodium stearyl lactate,SSL)添加组、β-环糊精(beta-cyelodextrin,β-CD)添加组及空白(control check,CK)组鲜湿面货架期内水分迁移、微观结构和热力学特征。结果表明:贮藏7 d,鲜湿面结合水含量A_(21)和不易流动水含量A_(22)逐渐减少,自由水含量A_(23)逐渐增大;SSL和β-CD均增大了鲜湿面A_(21)和A_(22)(PCK(P

In order to explore the effects of different emulsifiers on moisture migration and thermodynamics in fresh noodles during shelf-life, fresh noodles with sodium stearyl lactate (SSL), β-cyelodextrin (β-CD) and no emulsifier (control) were examined for water distribution and migration, microstructure and thermodynamic properties by low-field nuclear magnetic resonance (LF-NMR), scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). The results showed that the bound water content (A21) and immobilized water content (A22) of fresh noodles diminished, while the fr...