熟水的特性研究  

Study on Characteristics of Boiled Water

作　　者：毛磊红 云春艳 孙敏 MAO Leihong;YUN Chunyan;SUN Min(Kangshi(Shanghai)Food Science and Technology Co.,Ltd.,Shanghai 201103,China;Shanghai Institute of Technology,Shanghai 201418,China)

机构地区：[1]上海康识食品科技有限公司,上海201103 [2]上海应用技术大学,上海201418

出　　处：《农产品加工》2023年第2期10-13,共4页Farm Products Processing

摘　　要：利用分子动力学模拟与^(17)O核磁共振(NMR)氧谱半峰宽检测表征水分子团簇的大小;同时从饮用水甘甜感、解渴与吸收性和消费者喜好度对熟水进行感官评价。结果表明,1 ns的分子动力学模拟过程中未观察到新分子团簇的形成;不同热处理水样品氧谱半峰宽范围为85.85~94.62 Hz;熟水在感官特性上与未加热水存在一定差异。热处理对水分子团簇大小影响不大,与未加热水相比,熟水在甘甜感、解渴与吸收性、消费者喜好度上都有一定优势。Molecular dynamics simulation and half peak width detection of ^(17)O nuclear magnetic resonance(NMR)spectroscopy were used to characterize the size of water molecular clusters.At the same time,sensory evaluation was carried out from the sweetness of drinking water,thirst quenching and absorption and consumer preference the of boiled water.The results showed that the formation of new molecular clusters was not observed within 1 ns molecular dynamics simulation.The half peak width of oxygen spectrum of water samples with different heat treatments ranged from 85.85~94.62 Hz.Boiled water was different from unboiled water in sensory characteristics.Heat treatment has little effect on the size of water molecular clusters.Compared with unboiled water,boiled water had certain advantages in sweetness,thirst quenching and absorption,and consumer preference.

关 键 词：熟水 特性 水分子团簇 感官评价 

分 类 号：TS275.1[轻工技术与工程—农产品加工及贮藏工程]