预煎炸产品储藏复热过程中水分变化的研究  

Study on the Changes of Moisture Distribution of Fried Food Swathed with Storage and Reheated

作　　者：李东森[1] 杜蘅[1] 胡毓元[1] 刘钰[1] 

机构地区：[1]河南工业大学小麦与玉米深加工国家工程实验室,河南郑州450000

出　　处：《食品研究与开发》2017年第14期4-7,共4页Food Research and Development

基　　金：河南省重点科技攻关项目"煎炸;烘烤类食品专用小麦裹糊粉加工关键技术研究"(142102110035)

摘　　要：以蒸汽湿热处理小麦后路粉为裹粉制备油炸平菇产品,利用低场核磁共振分析其低温储藏过程以及微波、烘烤复热过程中的水分分布及迁移情况,并测定复热后裹衣脆度。与市售国内外品牌裹粉制备的油炸平菇产品做对比,由水分分布及迁移变化情况可以看出,热处理面粉作为裹粉储藏及复热过程中保水性较优异,油炸产品口感较佳。Using heat treatment flour（HTF）with steam processing for batter to prepare fried mushroom product,analyzed the distribution and migration of moisture during the low temperature storage and regain heating by microwave heated or baked by using low-field NMR（LF-NMR）,and determined the brittleness of fried coatings after regain heating.Compared with two kinds of market batter,according to distribution and migration of moisture,we could tell the HTF as batter have better water-retaining property during storage,regain heated and excellent in the mouth after regain heated.

关 键 词：低场核磁共振 热处理面粉 水分分布及迁移 

分 类 号：TS205[轻工技术与工程—食品科学]