加工条件对汤圆蒸煮特性的影响及水分迁移分析

摘要

为了探讨水分子流动性与汤圆粉团品质的关联性，以水磨糯米粉为原料，采用核磁共振（NMR）方法对汤圆粉团加工过程中水分状态及迁移变化进行分析，并设置不同的加水量和冷冻温度制作汤圆粉团，对加工过程中水分子迁移变化以及汤圆粉团外观品质和蒸煮特性进行测定。结果表明，自由水与半结合水的迁移变化是引起汤圆粉团品质变化的根本原因，调粉加水量和冷冻温度是造成水分迁移变化的关键条件，冻结方式显著影响速冻汤圆粉团的蒸煮特性。%In order to explore the relationship between the mobility of water molecules and the quality of quick -frozen dumplings,taking levigated glutinous rice flour as raw material,the moisture status and migration changes in dumplings during process were analyzed by nuclear magnetic resonance (NMR). The different amount of water added and frozen temperatures were set,the changes of water molecules mi-gration in the process and the appearance of quick -frozen dumplings and the cooking qualities evaluation indexes were measured and analyzed.The results showed that migration changes of the free water and the half bound water were the root causes of the changes of quick -frozen dumpling quality,and the amount of water added in powder and cryogenic temperatures during processing were the key conditions to the moisture migration variations,and quick -frozen dumpling cooking characteristics were affected signifi-cantly by freezing methods.