低场核磁共振分析仪研究添加剂对冷冻面团持水性的影响

食品科学 ›› 0, Vol. ›› Issue (): 21-25.

低场核磁共振分析仪研究添加剂对冷冻面团持水性的影响

吴酉芝，刘宝林*，樊海涛

上海理工大学低温与食品冷冻研究所

收稿日期:2011-06-15 修回日期:2012-06-20 出版日期:2012-07-15 发布日期:2012-07-27
通讯作者: 吴酉芝 E-mail:herohuatuo@tom.com
基金资助:
国家自然科学基金;教育部新世纪优秀人才计划;上海市重点学科

Effect of Food Additives on Water-Holding Capacity of Frozen Dough Examined by NMR

Received:2011-06-15 Revised:2012-06-20 Online:2012-07-15 Published:2012-07-27
Contact: You-Zhi WU E-mail:herohuatuo@tom.com

摘要/Abstract

摘要： 为提高面团的持水性以降低面团在冷冻过程中的水分迁移。利用低场核磁共振分析仪(NMR)研究34种面团常用添加剂的持水特性。对于发酵面团，提高面团持水性能力排在前5位的依次为双乙酰酒石酸单(双)甘油酯(DATEM)、瓜尔豆胶、硬脂酰乳酸钠(SSL)、抗坏血酸(VC)、三聚磷酸钠，它们能使深层结合水的比例从19.29%分别提高到28.66%、25.80%、25.10%、24.90%、23.86%。对于未发酵面团，提高面团持水性能力排在前5位的依次为三聚磷酸钠、羟甲基纤维素钠(CMC)、瓜尔豆胶、VC、六偏磷酸钠，它们能使深层结合水的比例从17.27%分别提高到23.80%、23.35%、23.16%、23.07%、22.84%。

关键词: 冷冻面团, 持水性, 添加剂, 深层结合水

Abstract: In order to improve the water-holding capacity of dough and reduce water migration during freezing process, the effect of 34 food additives on water-holding capacity of frozen dough was explored by low-field nuclear magnetic resonance (NMR). For fermented dough, top five food additives that could improve the water-holding capacity were DATEM, guar gum, SSL, VC and sodium tripolyphosphate, which could increase deep bound water percentage in dough from 19.29% to 28.66%, 25.80%, 25.10%, 24.90% and 23.86%, respectively. For unfermented dough, top five food additives that could improve the water-holding capacity were hexametaphosphate, VC, guar gum, CMC and sodium tripolyphosphate, which could increase deep bound water percentage in dough from 17.27% to 23.80%, 23.35%, 23.16%, 23.07% and 22.84%, respectively.

Key words: frozen dough, water-holding capacity, additives, deep bound water

中图分类号:

TS201.1

吴酉芝，刘宝林*，樊海涛. 低场核磁共振分析仪研究添加剂对冷冻面团持水性的影响[J]. 食品科学, 0, (): 21-25.

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