期刊论文

Effect of Soaking Time on Moisture Distribution of Adlay During Cooking

Ding, Y.

中文

中国粮油学报

1003-0174

2018

33

12

21-27

10.3969/j.issn.1003-0174.2018.12.005

(湘教通[2013]448号):粮食深加工与品质控制湖南省2011协同创新项目

本校为第一且通讯机构

为研究浸泡对薏米在蒸煮过程的影响,将薏米浸泡不同时间(0、30、60、90、120、150 min),采用低场核磁共振技术(LF-NMR)研究薏米在蒸煮过程中水分的分布状态和流动性变化,并研究不同浸泡时间对薏米蒸煮过程中吸水率、膨胀率、质构的影响.结果表明:随着蒸煮时间和浸泡时间增加,薏米的吸水率和膨胀率增大,硬度降低;薏米在蒸煮过程中的弹性呈下降趋势,浸泡增大了薏米在蒸煮过程中的弹性,浸泡后的薏米在蒸煮过程中的弹性无显著差异;浸泡缩短薏米蒸煮时间,蒸煮过程中易流动水转变为不易流动水,且随着浸泡时间的增加,易流动水转变为不易流动水的速度先增大后下降.主成分分析结果表明主成分1(吸水率、膨...

In order to study the effect of soaking on the adlay during cooking, the adlay was soaked in different time spans (0 min,30 min,60 min,90 min,120 min,150 min)before cooking. The effect of different moisture content on the moisture distribution and mobility of adlay during cooking were studied using LF-NMR, and the moisture absorption, expansion and texture were also investigated. The results demonstrated that the moisture absorption and expansion increased while the hardness decreased with an increase in cooking time and soaking time before coo...