高温流化改良红小豆蒸煮品质及其机理研究  

Cooking Quality and Mechanism of Adzuki Bean Improved by High-Temperature Fluidization

作　　者：李永富[1,2] 介敏 蒋全松 史锋 王莉[1] 黄金荣[1] 陈正行 Li Yongfu;Jie Min;Jiang Quansong;Shi Feng;Wang Li;Huang Jinrong;Chen Zhengxing(School of Food Science and Technology,National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122;Engineering Research Center for Bioactive Products Processing Technology of Jiangsu Province,Jiangnan University,Wuxi 214122;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122;Sinopharm Tianmuhu Pharmaceutical Co.Ltd.,Liyang 213300)

机构地区：[1]江南大学食品学院,江南大学粮食发酵工艺与技术国家工程实验室,无锡214122 [2]江苏省生物活性制品加工工程技术研究中心,无锡214122 [3]江南大学食品科学与技术国家重点实验室,无锡214122 [4]国药集团天目湖药业有限公司,溧阳213300

出　　处：《中国粮油学报》2020年第4期26-32,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2018YFD0400501)。

摘　　要：为解决红小豆质地坚硬、蒸煮品质差、煮饭前需长时间浸泡的问题,采用高温流化技术对红小豆进行蒸煮品质改良,以满足其与白米煮饭时同煮同熟的需要。研究了补水量、流化温度、进料速度对红小豆吸水性能以及蒸煮硬度的影响,然后通过正交实验得到最佳工艺条件为:补水量10∶2、流化温度215℃、进料速度62 kg/h。经最佳工艺条件处理的红小豆吸水指数为194.03%、硬度为1448.08 g,其蒸煮硬度与白米蒸煮硬度相近,达到了与白米煮饭同煮同熟的要求。通过SEM、XRD、DSC、RVA表征处理前后红小豆微观结构、热力学特性和糊化特性,发现高温流化的红小豆细胞间微孔直径增加、细胞壁破损、淀粉结晶度下降、淀粉热力学特性和糊化行为改变,这些变化可能是高温流化改良红小豆蒸煮品质的内在机理。Because of its hard texture and poor cooking quality,adzuki bean must be soaked for a long time before cooking.In this paper,the high-temperature fluidization technology was applied to improve the cooking quality of adzuki bean,so as to meet its needs for simultaneously steamed with rice.At first,the effects of water replenishment,fluidization temperature and feed rate on the water absorption performance and cooking hardness of adzuki bean were studied.Then the optimal processing conditions,i.e.water replenishment of 10∶2,fluidization temperature of 215℃,and feed rate of 62 kg/h,were obtained by orthogonal test.The water absorption index and the cooking hardness of the adzuki bean treated by the optimal processing conditions were 194.03%and 1448.08 g,respectively.And the cooking hardness of adzuki beans was to the nearly level of cooked rice at this condition,thus it satisfied the requirement of its simultaneous cooking with rice.In addition,the microstructure,thermodynamic properties and gelatinization properties of adzuki bean were characterized by SEM,XRD,DSC and RVA.After high-temperature fluidization,it was found that the diameter of intercellular micropore of adzuki beans increased;the damaging of cell walls,decreasing of starch crystallinity decreased and starch thermodynamic properties and gelatinization behavior also changed after the treatment.These changes might explain the internal mechanism of how high temperature fluidization improves the cooking quality of adzuki bean.

关 键 词：高温流化 红小豆 蒸煮品质 吸水指数 机理 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]