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作 者:韩文芳[1] 荣建华[1] 李江涛[1] 余小映[1] 陈勉[1] 赵思明[1]
机构地区:[1]华中农业大学食品科技学院,湖北武汉430070
出 处:《食品工业科技》2013年第2期262-265,共4页Science and Technology of Food Industry
基 金:广东省教育部产学研结合项目(2008B090500158)
摘 要:以成熟的干藜豆籽为对象,采用发芽技术降低L-Dopa含量以提升营养价值,改善加工性能。即食藜豆羹的加工工艺为将藜豆籽粒置于0.5mg/L的6-BA营养液中在30℃下浸泡6h后,于相对湿度为90%~95%、温度为30℃的条件下发芽48h,去皮后以藜豆∶粳米粉∶小麦粉∶白砂糖=40∶50∶20∶15的比例进行调配,再经加水磨浆、沸水浴熟化、滚筒干燥、粉碎等工艺加工即得成品。成品每100g含蛋白质4.87g,灰分0.99g,脂肪0.31g,营养价值高,且易于用95~100℃热水冲调,即食性良好。Taking the seeds of Stizolobium cochinchinensis as the object,germination technology was used to attenuate the L -Dopa while to improve its nutrition quality and processing property. The suitable processing technology was decided that velvetbean seeds were soaked 6h in 30℃ using 0.5mg/L 6-BA nutrient solution, then placed in 30℃ and 90%~95% relative humidity to germinate for 48h. The optimum mixing proportion of the peeled seeds,indica rice flour,wheat flour and sugar was 40∶50∶20∶15. The mixture was continually produce the instant velvetbean flour throng processing which included grinded with water,cooked with buming water,dried with drum dryer,pulverizated,and etc. The finished product has high nutritional value and well soluble that 100g of finished product contains raw protein 4.87g,ash 0.99g,fat 0.31g,and which could rehydrate rapidly in water of 95~100 ℃.
关 键 词:藜豆籽 浸泡 发芽 即食藜豆羹 加工工艺 营养成分
分 类 号:TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]
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