钠盐对糖渍黑豆软化效果的影响  

Softening effects of sodium salts on the candied black soybean

作　　者：赵蕊[1] 姚鑫淼[1] 卢淑雯[1] 张英蕾[1] 张莉莉[1] 李哲滨[1] 谢学军[1] 

机构地区：[1]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《食品工业科技》2016年第23期253-256,276,共5页Science and Technology of Food Industry

基　　金：哈尔滨市应用技术研究与开发项目(2015RAQYJ063);黑龙江省农业科学院引进博士人员科研启动金项目(201507-46)

摘　　要：为解决糖渍黑豆质地坚硬的问题,本研究采用单因素分析方法,对比研究6种钠盐对糖渍黑豆的软化效果,以提高其食用品质。以钠盐种类、添加环节和添加量为影响因素,以黑豆硬度和感官特性为目标量,筛选出适宜糖渍黑豆加工的钠盐种类,进而确定该钠盐的添加环节以及最佳添加量。结果表明,在本实验使用的6种钠盐中以碳酸氢钠对黑豆的软化效果最为显著,碳酸氢钠能够提高黑豆的保水性、降低浸渍后的黑豆的硬度和固形物增加率。这些作用以在蒸煮过程中添加碳酸氢钠最为显著,蒸煮过程中添加0.2%的碳酸氢钠能够有效降低黑豆硬度,还可以维持较好口感。本研究结果为豆类食品加工提供参考。To give the solution for the problem of the hard texture of candied black soybean,a single factor analysis method was applied to compare the soften results of sodium salt varieties for the black soybean to improve the texture quality of the product.Six varieties of sodium salt including sodium bicarbonate, sodium citrate, sodium erythorbate, sodium chloride, sodium hexametaphosphate and sodium tripolyphosphate, were selected as addition agents.The variety,addition step and the level of sodium salts were selected as the influencing factors, and the sensory characteristics and hardness of black soybean were selected as the objective factors to determine the reasonable the sodium salt variety for black soybean processed, and develop the addition step and the addition level.The results showed that sodium bicarbonate had the most significant effect on the softening case of black soybean among the six sodium salt varieties. Sodium bicarbonate might improve the water retention capacity of black soybean ,and reduce the hardness and the solid addition rate.These effects were significant in the cooking step and 0.2% sodium bicarbonate added in the cooking step could effectively decrease the hardness of black soybean with premium sensory quality.These results can be used as the references for bean processing.

关 键 词：黑豆 钠盐 碳酸氢钠 软化剂 

分 类 号：TS201.1[轻工技术与工程—食品科学]