粽子蒸煮过程水分状态变化的低场核磁共振研究

摘要

State of moisture in three kinds of Zongzi was measured by LF-NMR. The results showed that the ripening process of Zongzi was closely related to the change of moisture state during cooking process,and it was feasible to use the moisture state as the characterization of Zongzi's quality after ripening; After cooking,compared with Baimizong.Doushazong and Darou zong had weaker water-binding capacity,higher water contents, such differences may largely affect Zongzi's texture properties and their shelf life during storage process.%对3种粽子蒸煮过程中水分状态进行低场核磁共振测定,结果表明,在蒸煮过程中,粽子的熟化过程与水分状态的变化密切相关,用粽子水分状态来表征粽子熟化后的品质具有一定的可行性;蒸煮终了,与白米粽相比,豆沙粽、大肉粽与水分的结合能力偏弱,水分含量偏高,这种差异可能是导致这3种粽子不同质构特性以及影响贮藏期的重要因素.