绿豆低压蒸煮工艺的优化研究  

Optimization of low-pressure cooking processes for mung bean

作　　者：于雷[1] 乔筱童 李晓蒙[1] 李帅斐 王伟旭[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《食品科技》2015年第8期161-166,共6页Food Science and Technology

基　　金：吉林省科技支撑计划项目(20130204046NY)

摘　　要：以绿豆为原料,通过低压蒸煮使其具有一定的糊化度,当与大米共煮时可以达到同熟。采用响应面法对绿豆的低压蒸煮工艺进行了优化,确定绿豆低压蒸煮最佳工艺参数为:蒸煮压力为50 k Pa、蒸煮时间4.5 min、豆水比为1:1.7,在该蒸煮条件下,绿豆的糊化度为41.02%,综合评分为93分。经低压蒸煮处理的绿豆外观形态完整,能与大米达到共煮同熟。低压蒸煮使绿豆的光泽变暗,呈黄绿色。低压蒸煮后的绿豆脂肪与淀粉含量增加,蛋白质与纤维素含量减少。另外,X-衍射图谱较好地解释豆水比对糊化度的影响。The mung bean was used as the raw material to reach a certain degree of gelatinization, through the low-pressure cooking in this paper. When the precooked mung bean cooked with rice, they can achieve the same maturity. The low-pressure cooking processes for mung bean were optimized by the response surface methodology. The optimal conditions were ： cooking pressure 50 kPa, cooking time 4.5 mJn, material/liquid ratio of 1：117 （g/mL）. Under this cooking conditions, the gelatinization of mung bean was 41.02% and the sensory score was 93. The appearance of the precooked mung bean which can be ripened with rice was of integrity. The mung bean after low-pressure cooking became dim and yellowish- green. The fat and starch of mung bean increased after low-pressure cooking, while the protein and cellulose decreased. In addition, X-diffraction pattern explained the impact of material/liquid ratio on the gelatinization of mung bean.

关 键 词：绿豆 低压蒸煮 工艺优化 糊化度 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]