期刊论文

中文

食品工业科技

1002-0306

2020

41

14

65-68+74

10.13386/j.issn1002-0306.2020.14.011

湖北省高等学校优秀中青年科技创新团队计划项目(T201616) 襄阳市科学研究开发课题(食品加工高新技术平台建设项目)。

本校为其他机构

为研究谷子在萌发过程中水分分布及变化规律,本研究采用低场核磁共振技术（LF-NMR）对谷子浸泡和发芽过程进行了动态监测。结果表明,谷子浸泡过程中,内部水分以结合水为主,部分结合水逐渐转化为自由水,总水、自由水及结合水含量均快速增加后趋于稳定,确定浸泡最佳时间为10 h。谷子发芽过程中,内部水分以半结合水和结合水为主,部分结合水、自由水逐渐转化为半结合水,结合水小幅度减少的同时总水、半结合水及自由水明显增多。本研究所揭示的谷子浸泡和发芽过程中内部水分变化规律,为小米发芽产品的开发和应用奠定了理论基础。

In order to study the law in variation and distribution of internal water of millet during soaking and germination,low field nuclear magnetic resonance(LF-NMR)technology was used to dynamically monitor the whole process.The results showed that,during millet soaking,the bound water was the main portion,and part of the bound water gradually changed into free water,the total water,free water and bound water all increased rapidly and then tended to be stable.Therefore,the optimal soaking time was 10 h.During millet germination,the internal water was mainly semi bound water and bound water,part of ...