红小豆质构测定方法优化及压力烹调对其质构品质的影响  

Optimization of Texture Analysis Procedure and Texture Quality Evaluation of Pressure Cooked Adzuki Bean

作　　者：王蓉[1] 朱晓倩[1] 范志红[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：《中国食品学报》2016年第10期251-257,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：采用P/6探头、P36/R探头压缩法,P/36R探头TPA程序单层及15 g样品法分析比较常压和不同压力、不同保压时间烹调处理后红小豆的质构品质,结果表明:采用P/36R探头TPA程序15 g样品法测定的红小豆硬度结果的精密度与重复性最好,可有效鉴别样品经不同烹调方法处理所产生的质构变化。压力烹调后的红小豆样品硬度、凝聚性、咀嚼性和回复性均显著低于常压蒸煮处理。在烹饪前充分浸泡条件下,烹调压力对质构指标的影响大于烹调时间的影响。The P/6 probe and P/36 probe compression programs, as well as the monolayer sample and 15 g sample with TPA P/36 R probe program method were adopted to analyze the cooked adzuki bean samples of normal cooking or pressure cooking treatments. The results showed that the hardness of adzuki beans could be determined by the 15 g sample TPA project with the best precision and repeatability. This program achieved good resolution of the texture features of the sample after different cooking treatments. The hardness, cohesiveness, chewiness and resilience of pressure cooked adzuki bean samples were significantly lower than that of the normal cooked sample. Theimpact of cooking pressure were more important than cooking time in terms of texture quality under the condition of sufficient presoaking.

关 键 词：压力烹调 红小豆 TPA法 质构 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]