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投稿时间：2016-03-02
投稿时间：2016-03-02
中文摘要: 以蒸汽湿热处理小麦后路粉为裹粉制备油炸平菇产品， 利用低场核磁共振分析其低温储藏过程以及微波、烘 烤复热过程中的水分分布及迁移情况，并测定复热后裹衣脆度。与市售国内外品牌裹粉制备的油炸平菇产品做对比， 由水分分布及迁移变化情况可以看出，热处理面粉作为裹粉储藏及复热过程中保水性较优异，油炸产品口感较佳。
Abstract:Using heat treatment flour （HTF）with steam processing for batter to prepare fried mushroom prod－ uct， analyzed the distribution and migration of moisture during the low temperature storage and regain heating by microwave heated or baked by using low-field NMR （LF-NMR）， and determined the brittleness of fried coatings after regain heating. Compared with two kinds of market batter， according to distribution and migration of moisture， we could tell the HTF as batter have better water-retaining property during storage ， regain heated and excellent in the mouth after regain heated.
keywords: LF-NMR HTF moisture distribution and migration
文章编号：201714002 中图分类号： 文献标志码：A
基金项目:河南省重点科技攻关项目“煎炸、烘烤类食品专用小麦裹糊粉加工关键技术研究”（142102110035）
| Author Name | Affiliation |
| LI Dong-sen， DU Heng*， HU Yu-yuan， LIU Yu | National Engineering Laboratory for Wheat and Corn Further Processing， Henan University of Technology，Zhengzhou 450000， Henan， China |
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