【作者】 魏益民； 张影全； 李明； 张波； 郭波莉；

【Author】 Wei Yimin;Zhang Yingquan;Li Ming;Zhang Bo;Guo Boli;Institute of Food Science and Technology CAAS,Comprehensive Utilization Laboratory of Cereal and Oil Processing,Ministry of Agriculture and Rural;

【机构】 中国农业科学院农产品加工研究所农业农村部农产品加工综合性重点实验室；

【摘要】 水分是小麦粉制作面团,形成面筋、糊化淀粉的必备条件。食品物料的水分含量与制造工艺、过程能耗、产品质量、产品货架期均有密切的关系,是生产过程、产品质量、储存安全的重要控制指标。因此,学术界对食品水分含量、水分活度和水分迁移过程的研究较多,而对水分状态与制造工艺、过程能耗、产品质量、储存安全的研究起步较晚。目前还不能系统地回答水分状态与过程能耗、产品质量、储存安全的关系。本文利用载有在线低场核磁检测仪的自主发明,即"一种物料挥发性物质的动态分析装置"技术平台,以及工业试验水平的制粉、制面、冷冻和干燥设备,原位、实时、在线分析小麦品种面团的水分状态差异。确定了鲜面条、冷藏鲜面条和其煮后的水分状态变化,煮制过程面条水分的迁移过程。在线表征了挂面干燥过程水分状态的迁移规律。用面筋和淀粉按比例混合的人工模型面粉,研究面粉主要成分对水分状态的影响程度。通过揭示面筋蛋白和淀粉组合的人工模型面团中水分子的运动轨迹,进一步认识小麦粉面团水分状态与产品质量的关系。这些研究结果对优化产品工艺,控制生产动耗,保障产品质量与安全提供了理论依据或技术指南。更多还原

【Abstract】 Water is a necessary factor for wheat flour to form dough,create gluten,and gelatinize starch.The water content of food materials is closely related to the manufacturing process,energy consumption,product quality,and shelf life.It is a critical control indicator for the industrial process,product quality,and storage safety.Therefore,there are many studies on the water content,water activity,and water migration of food in the academic fields.However,the study on the relationship between water state and manufacturing process,energy consumption,product quality,and storage safety is still in its early stages,and the relationships between water states and these factors are not fully answered.In this paper,the differences of water state in flour doughs from various wheat varieties were analyzed by using the technology platform of "a dynamic analysis device for volatile substances in materials" with Low-field NMR,along with industrial-level milling,dough making,noodle freezing and drying equipment.This allows for in-situ,real-time,and online analysis of the differences in Water states among various wheat dough.The changes in the water states of fresh noodles,refrigerated fresh noodles,and noodles after cooking,as well as the water migration of noodles during the cooking process were determined.The water state migration patterns during the drying process of dried noodles were also characterized.Using an artificial model flour made by mixing gluten and starch in different proportions,the influence of the main components of flour on the water states was studied.By revealing the movement trajectory of water molecules in the artificial model dough composed of gluten and starch,the relationship between the water states of wheat flour dough and product quality was further understood.These results provide a theoretical basis or technical guidelines for optimizing production technology,controlling production power consumption,and ensuring product quality and safety.更多还原