摘要
利用低场核磁共振技术,研究发酵香肠加工过程中自由水、不易流动水及结合水的变化,并研究山梨糖醇对发酵香肠加工过程中3种水分变化的影响。结果表明:随着发酵和干燥过程的进行,发酵香肠中3种水分的活度逐渐下降。在发酵香肠的加工时间相同时,山梨糖醇的加入能够降低不易流动水和自由水的活度,当添加量较大(10%)时,也能够降低结合水的活度。当保持发酵香肠的最终aw为0.87时,添加12%的山梨糖醇能够使发酵香肠的加工时间由25.8h降低到8.8h,有效缩短发酵香肠的生产周期,并且能够改善发酵香肠的质构,有效改善发酵香肠口感硬、难咀嚼的特点。
Low-field NMR was used to study the distribution and changes of constitutional water, immobilized water and free water during the production of fermented sausages and the effect of sorbitol on the three types of water. The activity of the three kinds of water descended gradually during fermentation and drying. Addition of sorbitol reduced the activity of immobilized water and free water. The activity of constitutional water also declined in the presence of a high level of sorbitol （10%）. Addition of 12% sorbitol shortened the drying time from 25.8 h to 8.8 h when final water activity was controlled to be 0.87. The TPA results showed that sorbitol effectively improved the quality and taste of fermented sausages.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第1期22-26,共5页
Food Science
基金
国家自然科学基金项目(31071569)
关键词
核磁共振
发酵香肠
山梨糖醇
保水性
nuclear magnetic resonance （NMR）
fermented sausages
sorbitol
water holding capacity
