基于低场NMR技术对速冻汤圆粉团持水性能的研究  

The Study on Water-holding Capacity of Quick-frozen Rice Dumplings Flour Based on Low-field NMR System

作　　者：艾志录[1] 白洁[1] 黄忠民[1,2] 王娜[1] 谢新华[1] 潘治利[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]郑州三全食品股份有限公司速冻食品研发中心,郑州450002

出　　处：《中国食品学报》2014年第1期178-183,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31071598);河南省教育厅自然科学研究计划项目(2009A550007);国家"十二五"科技支撑计划项目(2012BAD37B06-04)

摘　　要：为研究添加剂对速冻汤圆粉团的持水性能的影响,利用低场核磁的自旋回波(Carr-Purcell-MeiboomGill,CPMG)序列检测速冻汤圆粉团的自旋-自旋弛豫性质。试验结果表明:利用核磁共振技术研究汤圆粉团的持水性能是可行的,并通过响应面试验得出三聚磷酸钠、黄原胶、单甘酯的添加量分别为0.2%,0.19%,0.23%,在此配比下生产出来的速冻汤圆粉团持水性较好。In order to study the water-holding capacity of quick-frozen rice dumplings flour, the spin-spin relax-ation character measurement in quick-frozen rice dumplings flour was carried out by CPMG （Carr-Purcell-Meiboom-Gill） pulse sequence using the Low-field NMR. The results showed that： It is feasible that using low-field NMR researched on the water-holding capacity of quick-frozen rice dumplings flour, and the optimal addition amounts was investigated by response surface methodology to be 0.2% sodium tripolyphosphate, 0.19% xanthan gum and 0.23% monoglyeeride, the water-holding capacity of quick-frozen rice dumplings flour prepared under these optimal conditions is the best.

关 键 词：低场核磁共振 速冻汤圆粉团 持水性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]