核磁共振技术研究膳食纤维酸奶发酵及储藏过程中的水分迁移行为  

Water mobility of yogurt fortified with dietary fiber evaluated by NMR

作　　者：万婕[1,2] 刘成梅[1,2] 刘伟[1,2] 余海霞[1,2] 张兆琴[1,2] 徐迪[3] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047 [2]南昌大学中德食品工程中心,南昌330047 [3]南昌大学生命科学学院,南昌330031

出　　处：《食品科技》2009年第5期74-76,80,共4页Food Science and Technology

基　　金：国家自然基金项目(20766004);863重点项目(2007AA100403);食品科学与技术国家重点实验室目标导向资助项目(SKLF-MB-200808)

摘　　要：采用核磁共振技术,研究了3种不同配方酸奶在发酵及储藏过程中的水分迁移行为。结果表明,添加经动态超高压改性后的膳食纤维能更牢固的束缚酸奶凝胶中的水分,减少体系中"自由水"含量,降低水分的流动性,有利于减少乳清析出情况。Nuclear magnetic resonance technology was used to study the three kinds of the water mobility of yoghourt in the producing and storage process. The yoghourts were fortified with raw dietary fiber and the modified dietary fiber which was processed at 140 MPa with dynamic high pressure, respectively. The results suggest that water mobility behavior of bond state and free state in yogurt was different during the producing process. The addition of modified dietary fiber significantly reduced the weight of whey separated from yogurt. The water mobility and the 1H proton signal amplitude of free state decreased with the addition of modified dietary fiber.

关 键 词：核磁共振技术 酸奶 动态超高压改性 膳食纤维 水分迁移 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]