【摘要】 研究了磷酸盐在烹饪过程中对面条质构以及面条水分状态的变化影响。选用了最常用的3种磷酸盐,焦磷酸钠、三聚磷酸钠和六偏磷酸钠进行处理。磷酸盐的添加量分别为0%、0.2%、0.4%、0.6%、0.8%、1.0%。首先,对面条的质构特性进行测定发现,磷酸盐增加了面条的弹性及抗拉强度,随着磷酸盐添加量的增加,面条的蒸煮损失也随之增加。其次,利用核磁共振扫描技术检测了磷酸盐对生鲜面及煮面过程中水分状态变化的影响。与对照组(没有添加磷酸盐)相比,随着添加量的增加,生面条和熟面条中结合水的含量均呈现下降趋势,但生面条中结合水与半结合水的含量均要高于熟面条。因此,生面条中自由水含量较少,而熟面条中绝大部分水以自由水的形式存在。更多还原

【Abstract】 In this study, we explored the effect of phosphate on the texture and the change of water status of noodles during cooking. Three kinds of commonly used phosphates, sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate were selected for the experiments. The amount of phosphate added was 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1.0%, respectively. Firstly, the texture characteristics of the noodles were measured. We found that the phosphate increased the elasticity and tensile strength of the noodles, and as the amount of phosphate added increased, the cooking loss of the noodles also increased. Secondly, NMR scanning technique was used to examine the effect of phosphate on the change of water state for raw noodles and cooking noodles. Compared with the control group(no phosphate), the content of bound water in raw noodles and cooked noodles all decreased with the increase of phosphate addition. However, the content of bound water and semi-bound water in raw noodles is higher than that of cooked noodles. Therefore, the content of free water in raw noodles is less, while cooked noodles have a lot of free water.更多还原