低场核磁共振研究热烫对纤丝干酪水分状态的影响  

Effects of stretching temperature on water states in string cheese by LF-NMR

作　　者：苗颖[1,2] 赵征[2] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津农学院食品科学系,天津300384

出　　处：《食品与机械》2012年第6期4-7,共4页Food and Machinery

基　　金：国家科技支撑计划子课题(编号:2006BAD04A06)

摘　　要：利用低场强核磁共振技术研究热烫温度对纤丝干酪水分状态的影响。通过考察不同热烫温度纤丝干酪贮藏1～10d可榨乳清质量分数,探讨热烫温度对纤丝干酪持水力的影响。利用低场核磁共振仪测定不同热烫温度制作的纤丝干酪贮藏1～10d自旋-自旋弛豫时间T21、T22以及质子强度A1、A2,探讨热烫温度对纤丝干酪水分状态以及分布的影响。结果表明,低热烫温度,纤丝干酪持水力高,结合水、自由水自由度增幅大,同时在纤丝干酪贮藏过程中内部水分发生了迁移,由相对自由态向结合态转移,热烫温度越低水分迁移量越大。Effects of stretching temperature on water states in string cheese were investigated using low-field nuclear magnetic resonance relaxation techniques. Mass fractions of expressible serum in string cheeses during 1-10 d storages were analyzed. Effects of stretching temperature on water-binding property in string cheese were dis- cussed. Spin-spin relaxation times T21 and T22, proton intensities A 1 and A2 were determined by LF-NMR during 1- 10 d storages. Effects of stretching temperature on water states and distribution in string cheese were discussed. Results showed that string cheese made with a low stretching temperature had more water-binding property and degree of freedom in junction zones water and free wa- ter. There was a redistribution of water from more-to less-mobile fraction during 1- 10 d storages. String cheese made with a low stretching temperature had more amount of moisture migration.

关 键 词：纤丝干酪 低场强 核磁共振 热烫 温度 水分状态 持水力 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]