摘要
普通新鲜馒头在-18℃的环境中冷冻24h后,取出进行微波解冻加热实验。利用核磁共振成像(MRI)技术研究冷冻馒头复热过程中水分的迁移变化。馒头在受热过程中水分的损失直接影响馒头的品质。实验比较了冷冻馒头在微波蒸碗不加水和加水两种方式下含水量的变化,发现微波蒸碗加水复热对馒头的水分有一定的补偿效果。
The flesh steamed breads were frozen at - 18 ℃ for twenty four hours. Then were reheated through microwave. Water mobility of frozen steamed bread were studied by Magnetic Resonance Imaging. Because water content was one of key factors that influenced the quanlity of steamed bread,we compare the two ways to rehead steamed breads：one was no water at the bottom of microwave bowl, other was some boiled water in the bottom of microwave bowl.The result showed the second means could improve the water content of steamed breads.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期82-86,共5页
Food Science
基金
江西省技术带头人培养计划(Z02605)
关键词
冷冻馒头
MRI
微波加热
水分迁移
含水量
frozen steamed bread
Magnetic Resonance Imaging
microwave heating
moisture mmigration
water content
