加工工艺对挂面干燥过程不同状态水分比例(A_2)的影响
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摘要
为了解挂面干燥过程加工工艺对不同状态水分比例的影响,以及不同状态水分比例的变化,本文以小麦粉制作的挂面为材料,采用食品水分分析实验平台,设计三因素不等水平(和面加水量30%,35%;和面真空度0.00,0.06 MPa;干燥温度32,40,48℃)全排列挂面干燥试验。在相对湿度75%条件下定时(300 min)干燥;干燥过程中每45 min取样,利用低场核磁技术(LF-NMR)测定挂面干燥过程中不同状态水分比例(A_2)。结果表明:挂面干燥过程中水分主要以弱结合水(T_(22):0.96～6.75 ms;A_(22):77.10%～94.23%)形式存在,其次是强结合水(T_(21):0.03～0.60 ms;A_(21):4.07%～22.62%),自由水(T_(23):57.22～354.54 ms;A_(23):0.33%～1.51%)占比较小。随着干燥的进行,A_(21)有下降的趋势,A_(22)有增大的趋势;自由水所占比例在干燥过程中变化较小。和面加水量是影响A_(21)的主要因素,干燥温度、和面真空度仅在个别取样点对A_(21)有显著影响,且方差贡献率较低;干燥温度与和面真空度的互作对A_(21)有较大影响。影响A_(22)的因素主要是和面加水量、和面真空度、干燥温度。研究表明:随着干燥过程的进行,挂面中强结合水(A_(21))所占比例有减小的趋势,弱结合水(A_(22))所占比例有增大的趋势;影响挂面干燥过程不同水分状态比例(A_2)的因素主要是加水量,其次是和面真空度,而干燥温度影响较小。
The water state of Chinese dried noodles(CDN) and the effects of processing parameters on the water state during drying process were investigated by low-field nuclear magnetic resonance(LF-NMR). In this study, wheat flour was used to make CDN. A noodle processing experiments of three factors was designed(water addition 30%, 35%;and vacuum degree 0.00, 0.06 MPa; drying temperature 32,40,48 ℃). Moisture analysis system for food was used to dry noodles. The relative humidity was 75%, and drying time was 300 min. the sample time was 45 min with low-field nuclear magnetic resonance to measure the spin-spin relaxation time(T_2) and the proportion of peak integral areas(A_2). The results showed that water in Chinese dried noodle during drying process the water mainly exists as less tightly bound water(T_(22):0.96-6.75 ms,A_(22):77.10%-94.23%), then tightly bound water(A_(21):0.03-0.60 ms,A_(21):4.07-22.62%), and free water(A_(23):57.22-354.54 ms、A_(23):0.33%-1.51%). A_(21) showed a decreasing tendency with drying. A_(22) was higher than A_(21) and showed a increasing tendency with drying. The change of A_(23) in the drying process is small. Water addition was the most important factor affecting A_(21). Drying temperature and vacuum degree has little influence on A_(21). Factor interaction had a great influence on A_(21). The main factors affecting the A_(22) was water addition, vacuum degree followed, then was drying temperature. In conclusion, during CDN drying process the water in Chinese dried noodle during drying process mainly exists as less tightly bound water, and the proportion of peak integral areas of less tightly bound water showed a increasing tendency with drying. The most important factor affecting the proportion of peak integral areas was water addition, followed by vacuum degree.
The water state of Chinese dried noodles(CDN) and the effects of processing parameters on the water state during drying process were investigated by low-field nuclear magnetic resonance(LF-NMR). In this study, wheat flour was used to make CDN. A noodle processing experiments of three factors was designed(water addition 30%, 35%;and vacuum degree 0.00, 0.06 MPa; drying temperature 32,40,48 ℃). Moisture analysis system for food was used to dry noodles. The relative humidity was 75%, and drying time was 300 min. the sample time was 45 min with low-field nuclear magnetic resonance to measure the spin-spin relaxation time(T_2) and the proportion of peak integral areas(A_2). The results showed that water in Chinese dried noodle during drying process the water mainly exists as less tightly bound water(T_(22):0.96-6.75 ms,A_(22):77.10%-94.23%), then tightly bound water(A_(21):0.03-0.60 ms,A_(21):4.07-22.62%), and free water(A_(23):57.22-354.54 ms、A_(23):0.33%-1.51%). A_(21) showed a decreasing tendency with drying. A_(22) was higher than A_(21) and showed a increasing tendency with drying. The change of A_(23) in the drying process is small. Water addition was the most important factor affecting A_(21). Drying temperature and vacuum degree has little influence on A_(21). Factor interaction had a great influence on A_(21). The main factors affecting the A_(22) was water addition, vacuum degree followed, then was drying temperature. In conclusion, during CDN drying process the water in Chinese dried noodle during drying process mainly exists as less tightly bound water, and the proportion of peak integral areas of less tightly bound water showed a increasing tendency with drying. The most important factor affecting the proportion of peak integral areas was water addition, followed by vacuum degree.
引文
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[19]王杰.挂面干燥工艺及过程控制研究[D].北京:中国农业科学院,2014.
[20]于晓磊,王振华,张影全,等.加工工艺对挂面干燥过程水分状态的影响[J].中国食品学报,2019,19(2):80-89.
[21]ENGELSEN S B,JENSEN M K,PEDERSEN H T,et al.NMR-baking and multivariate prediction of instrumental texture parameters in Bread[J].Journal of Cereal Science,2001,33(1):59-69.
[22]ASSIFAOUI A,CHAMPION D,CHIOTELLI E,et al.Rheological behaviour of biscuit dough in relation to water mobility[J].International Journal of Food Science&Technology,2010,41(s2):124-128.
[23]刘锐,唐娜,武亮,等.真空和面对面条面团谷蛋白大聚合体含量及粒度分布的影响[J].农业工程学报,2015,31(10):289-295.
[24]刘锐,任晓龙,邢亚楠,等.真空和面工艺对面条质量的影响及参数优化[J].中国粮油学报,2015,30(9):6-12.
[25]刘锐,武亮,张影全,等.基于低场核磁和差示量热扫描的面条面团水分状态研究[J].农业工程学报,2015,31(9):288-294.
[2]YE Y,ZHANG Y,YAN J,et al.Effects of flour extraction rate,added water,and salt on color and texture of Chinese white noodles[J].Cereal Chemistry,2009,86(4):477-485.
[3]SOLAH V A,CROSBIE G B,HUANG S,et al.Measurement of color,gloss,and translucency of white salted noodles:Effects of water addition and vacuum mixing[J].Cereal Chemistry,2007,84(2):145-151.
[4]刘锐.和面方式对面团理化结构和面条质量的影响[D].北京:中国农业科学院,2015
[5]朱文学.食品干燥原理与技术[M].北京:科学出版社,2009:242-269.
[6]武亮,刘锐,张波,等.隧道式挂面烘房干燥介质特征分析[J].农业工程学报,2015,31(z1):355-360.
[7]LI M,LUO L J,ZHU K X,et al.Effect of vacuum mixing on the quality characteristics of fresh noodles[J].Journal of Food Engineering,2012,110(4):525-531.
[8]KOJIMA T I,HORIGANE A K,YOSHIDA M,et al.Change in the status of water in Japanese noodles during and after boiling observed by nmr micro imaging[J].Journal of Food Science,2001,66(9):1361-1365.
[9]BOSMANS G M,LAGRAIN B,DELEU L J,et al.Assignments of proton populations in dough and bread using NMR relaxometry of starch,gluten,and flour model systems[J].Journal of Agricultural and Food Chemistry,2012,60(21):5461-5470.
[10]CHEN F L,WEI Y M,ZHANG B.Characterization of water state and distribution in textured soybean protein using DSC and NMR[J].Journal of Food Engineering,2010,100(3):522-526.
[11]ASSIFAOUI A,CHAMPION D,CHIOTELLI E,et al.Characterization of water mobility in biscuit dough using a low-field 1H NMR technique[J].Carbohydrate Polymers,2006,64(2):197-204.
[12]LODI A,ABDULJALIL A M,VODOVOTZ Y.Characterization of water distribution in bread during storage using magnetic resonance imaging[J].Magnetic Resonance Imaging,2007,25(10):1449-1458.
[13]INAZU T,IWASAKI K I.Effective moisture diffusivity of fresh Japanese noodle(udon)as a function of temperature[J].Journal of the Agricultural Chemical Society of Japan,1999,63(4):638-641.
[14]KOJIMA T I,HORIGANE A K,NAKAJIMA H,et al.T2map,moisture distribution,and texture of boiled Japanese noodles prepared from different types of flour.[J].Cereal Chemistry,2004,81(6):746-751.
[15]LU Z,SEETHARAMAN K.1H Nuclear Magnetic Resonance(NMR)and differential scanning calorimetry(DSC)studies of water mobility in dough systems containing barley flour[J].Cereal Chemistry,2013,90(2):120-126.
[16]CURTI E,BUBICI S,CARINI E,et al.Water molecular dynamics during bread staling by Nuclear Magnetic Resonance[J].LWT-Food Science and Technology,2011,44(4):854-859.
[17]CURTI E,CARINI E,TRIBUZIO G,et al.Bread staling:Effect of gluten on physico-chemical properties and molecular mobility[J].LWT-Food Science and Technology,2014,59(1):418-425.
[18]李妍,林向阳,吴佳,等.利用核磁共振技术监测海带湿面贮藏品质[J].中国食品学报,2015,15(5):254-260.
[19]王杰.挂面干燥工艺及过程控制研究[D].北京:中国农业科学院,2014.
[20]于晓磊,王振华,张影全,等.加工工艺对挂面干燥过程水分状态的影响[J].中国食品学报,2019,19(2):80-89.
[21]ENGELSEN S B,JENSEN M K,PEDERSEN H T,et al.NMR-baking and multivariate prediction of instrumental texture parameters in Bread[J].Journal of Cereal Science,2001,33(1):59-69.
[22]ASSIFAOUI A,CHAMPION D,CHIOTELLI E,et al.Rheological behaviour of biscuit dough in relation to water mobility[J].International Journal of Food Science&Technology,2010,41(s2):124-128.
[23]刘锐,唐娜,武亮,等.真空和面对面条面团谷蛋白大聚合体含量及粒度分布的影响[J].农业工程学报,2015,31(10):289-295.
[24]刘锐,任晓龙,邢亚楠,等.真空和面工艺对面条质量的影响及参数优化[J].中国粮油学报,2015,30(9):6-12.
[25]刘锐,武亮,张影全,等.基于低场核磁和差示量热扫描的面条面团水分状态研究[J].农业工程学报,2015,31(9):288-294.