蒸煮工艺参数对绿豆糊化特性的影响  

Effects of different cooking parameters on gelatinization characteristics of mung bean

作　　者：李文浩[1] 舒畅[1] 闫淑琴[1] 郇美丽[1] 沈群[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,农业部果蔬加工重点开放实验室,果蔬加工教育部工程研究中心,北京100083

出　　处：《食品科技》2010年第3期164-167,共4页Food Science and Technology

基　　金：国家"十一五"科技支撑计划项目(2006BAD02B01)

摘　　要：浸泡和蒸煮是豆类食品加工的必须程序,直接影响产品的品质。通过对不同浸泡时间下绿豆胀豆率以及不同蒸煮时间对绿豆硬度和糊化特性的影响研究,确定了绿豆的最佳泡豆温度为35℃、时间为5h、最佳蒸煮时间为15min;并建立了绿豆硬度和糊化度、糊化度与RVA糊化特性各特征值之间的线性回归方程,证明糊化度和硬度、糊化度和RVA特征值之间存在极显著的线性关系。Both soaking and cooking are the essential procedures for legumes processing,the processing parameters are directly effect on the product quality.According to the effects of different steeping time on the ratio of swelled beans,as well as different cooking time on rigidity and pasting properties of mung bean,the best parameters for soaking was 35 ℃ for 5 h,and the best cooking time was 15min.Additionally,the respective linear regression equation between degree of gelatinization and hardness,pasting properties have been established,and their significant linear relation have been confirmed as well.

关 键 词：绿豆 蒸煮特性 糊化度 糊化特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]