胶凝化工艺对年糕水分分布状态和微观结构的影响
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“十三五”国家重点研发计划重点专项(2016YFD04012021)


Effects of Gelation Process on Water Distribution and Microstructure of Rice Cake
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    摘要:

    以糊化度、白度值、感官评分、蒸煮特性及质构特性为年糕的品质评价指标,研究胶凝化时间、胶凝化温度及胶凝化湿度对年糕品质的影响,并采用正交试验优化工艺条件。在优化条件下,研究在不同胶凝化时间下,年糕的水分分布和微观结构的变化。结果表明:胶凝化时间、胶凝化温度及胶凝化湿度分别通过影响年糕的胶凝化程度、速率及水分分布,改变年糕品质。优化工艺为胶凝化时间18 h,胶凝化温度25℃,胶凝化湿度80%。在年糕胶凝化过程中,深层结合水从团簇结构链末端脱离,同时向弱结合水转换,最终以自由水状态散失到环境中,以加深胶凝化行为,而弱结合水以深层结合水与自由水转换中间体的形式存在。微观结构结果表明,年糕体系内的大分子团簇优先聚集,形成细小孔洞结构,当胶凝化行为近乎完全时,结构变为致密的连续墙壁状。

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    The gelatinization degree, whiteness value, sensory score, cooking characteristics and texture characteristics were used as the quality evaluation indexes of rice cake to investigate the effect of gelation time, temperature and humidity on the quality of rice cake. The optimization process were determined by orthogonal optimization experiment. Under the optimized process, the changes of water distribution and microstructure of rice cake with different gelation time was researched. Result: Gelation time, gelation temperature and gelation humidity changed the quality of rice cake by affecting gelation extent, velocity and water distribution, respectively. The optimal process was gelation time 18 h, gelation temperature 25 ℃, gelation humidity 80%. During the gelation process of the rice cake, the tightly bound water was separated from the end of the cluster structure chain and transformed to the less tightly bound water, and finally dispersed into the environment in the state of free water to deepen the gelation behavior, while specially the less tightly bound water existed as the intermediate between the tightly bound water and the free water. The microstructure indicated that the macromolecular clusters in the texture concentrate preferentially and form small pore structures. When the gelation behavior was almost complete, the structure became compact and continuous wall shape.

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胡文轩;陈洁;吕莹果;陈玲;.胶凝化工艺对年糕水分分布状态和微观结构的影响[J].中国食品学报,2021,21(1):103-114

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  • 在线发布日期: 2021-02-22
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