冷冻处理对黑豆吸水率和蒸煮时硬度变化的影响  

Effects of Freezing Process on Water Absorption Rate and Cooking Hardness of Black Beans

作　　者：高艺超[1] 王丽丽[1] 李再贵[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农产品加工（下）》2011年第12期22-24,共3页Farm Products Processing

摘　　要：探讨了冷冻处理对于黑豆吸水率和蒸煮时硬度变化的影响。研究了不同浸泡时间、冷冻温度和冷冻时间处理,并经热风干燥后的黑豆在复水时的吸水率以及蒸煮时的硬度变化。结果表明,浸泡时间6 h,冷冻时间7 d,冷冻温度-20℃对黑豆吸水率和蒸煮时的硬度的改善最为明显。This paper discusses the effects of freezing process on changes of water absorption rate and cooking hardness of black beans.Black beans underwent the process of different soaking times,freezing temperatures and freezing times,and then dried by hot air to study changes of their water absorption rate during rehydration,as well as changes of their hardness during cooking.Results indicate that the optimal processing parameters are 6 h soaking,7 d freezing at-20 ℃,which could significantly improve the water absorption rate in rehydration and decrease cooking hardness of black beans.

关 键 词：黑豆 冷冻 蒸煮硬度 复水性 

分 类 号：TS205.7[轻工技术与工程—食品科学]