| 利用核磁共振技术研究大米的浸泡蒸煮过程 |
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| 引用本文： | 钱菲,张锦胜,金志强,刘玉环,林向阳,阮榕生. 利用核磁共振技术研究大米的浸泡蒸煮过程[J]. 食品工业科技, 2010, 0(3) |
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| 作者姓名： | 钱菲 张锦胜 金志强 刘玉环 林向阳 阮榕生 |
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| 作者单位： | 1. 南昌大学食品科学与技术国家重点实验室,江西,南昌,330047
2. 南昌大学食品科学与技术国家重点实验室,江西,南昌,330047;福州大学生物科学与工程学院,福建,福州,350002 |
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| 基金项目： | 长江学者和创新团队发展计划资助(IRT0540) |
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| 摘 要： | 稻米的蒸煮是指将含水14%～15%的大米加水加热成为含水65%左右的米饭的过程。水分作为重要的组成部分,其在米饭中的含量、分布和存在状态的差异会显示出不同的色香味形等特征,对大米的蒸煮食味品质具有显著影响。本文应用核磁共振技术(NMR)研究大米在不同时间的浸泡过程和蒸煮过程中水分的含量及其存在状态,结果表明:在浸泡过程中,大米中结合水与有机物的结合程度有所减弱,以游离态存在的自由水开始出现,而在蒸煮过程中随着糊化过程的进行,自由水的游离程度趋于减弱,各种状态的水分与有机物的结合渐渐趋于一致。
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| 关 键 词： | 核磁共振 弛豫时间 大米 浸泡 蒸煮 |
Study on the soaking and cooking process of rice by nuclear magnetic resonance technology |
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| QIAN Fei,ZHANG Jin-sheng,JIN Zhi-qiang,LIU Yu-huan,LIN Xiang-yang,RUAN Rong-sheng. Study on the soaking and cooking process of rice by nuclear magnetic resonance technology[J]. Science and Technology of Food Industry, 2010, 0(3) |
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| Authors: | QIAN Fei ZHANG Jin-sheng JIN Zhi-qiang LIU Yu-huan LIN Xiang-yang RUAN Rong-sheng |
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| Affiliation: | QIAN Fei1,ZHANG Jin-sheng1,JIN Zhi-qiang1,LIU Yu-huan1,LIN Xiang-yang1,2,RUAN Rong-sheng1,(1.State Key Laboratory of food science , Technology,Nanchang University,Nanchang 330047,China,2.College of Biological Science , Technology,Fuzhou University,Fuzhou 350002,China) |
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| Abstract: | Rice cooking is a process of turning rice(14% of moisture content) to meal(65% of water content) with adding water and heating.Water as an important part of meal,the differences of its content,distribution and existence will make great differences in color-flavor characteristics and influence the edible qualities of the rice.This paper studied on the contents and existent states of water in the process of rice soaking and cooking with NMR technology.The experiment results indicated that the bonding degree o... |
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| Keywords: | NMR relaxation time rice soak cook |
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