基于高温流化技术改良红小豆的蒸煮品质  

Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization

作　　者：李永富[1,2] 介敏 黄金荣 杜艳 史锋 陈正行[1] LI Yongfu;JIE Min;HUANG Jinrong;DU Yan;SHI Feng;CHEN Zhengxing(National Engineering Laboratory for Cereal Fermentation Technology,State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Engineering Research Center for Bioactive Products Processing Technology of Jiangsu Province,Jiangnan University,Wuxi 214122,China;Qinghai Highland Barley Resources Comprehensive Utilization Engineering Technology Research Center,Qinghai Huashi Technology Investment Management Co.Ltd.,Xining 810016,China)

机构地区：[1]江南大学食品学院,粮食发酵工艺与技术国家工程实验室,食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学江苏省生物活性制品加工工程技术研究中心,江苏无锡214122 [3]青海华实科技投资管理有限公司,青海省青稞资源综合利用工程技术研究中心,青海西宁810016

出　　处：《食品科学》2021年第9期64-69,共6页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400501)。

摘　　要：以红小豆为原料,采用高温流化技术(流化温度215℃、流化处理时间55 s、进料速率62 kg/h)对其进行处理,通过分析红小豆籽粒结构、淀粉结构、糊化特性以及水分吸收、迁移和分布情况,探究高温流化技术改良红小豆蒸煮品质的机理。结果表明,红小豆经过高温流化处理后,籽粒致密结构变得疏松、子叶相邻细胞间毛细孔直径增大、部分淀粉颗粒结构破损。在98℃近沸水中蒸煮时,原料红小豆蒸煮60 min时的糊化度与高温流化红小豆蒸煮30 min时的糊化度相当;经过高温流化处理之后,红小豆的糊化黏度更低,回生趋势更小;蒸煮60 min时,高温流化红小豆吸水率为90.06%,比原料红小豆提高34.84%,吸水性能明显改善;高温流化红小豆颗粒内部的水分迁移速率明显加快且分布更均匀;高温流化红小豆煮饭的感官评分更高。综上,高温流化改良红小豆蒸煮品质的途径主要是通过拓宽籽粒水分进入的通道、破坏吸水屏障来提高吸水性能,从而使淀粉吸水更充分、糊化更彻底,同时也改善了其煮饭的口感风味。The effect of high-temperature air fluidization(for 55 s at 215℃with a feeding rate of 62 kg/h)on improving the cooking quality of adzuki bean was studied by analyzing the grain structure,starch structure,gelatinization characteristics,water absorption,migration and distribution of adzuki bean.The results showed that the dense structure of the grain became loose,the diameter of the capillary pores between adjacent cells in the cotyledons increased,and the structure of some starch granules was damaged in adzuki bean after high-temperature air fluidization treatment.During cooking in near-boiling water at 98℃,the gelatinization degree of the untreated adzuki beans at 60 min was similar to that of the treated adzuki beans at 30 min.The gelatinization viscosity and retrogradation tendency of the treated adzuki beans were lower than those of the untreated adzuki beans.After cooking for 60 min,the water absorption rate of the treated adzuki beans was 90.06%,which was 34.84%higher than that of the untreated red adzuki beans,suggesting that the water absorption ability was significantly improved after the treatment.The water migration rate in the treated adzuki bean particles was accelerated significantly and the water distribution was more uniform.Furthermore,the sensory evaluation score of cooked rice with the treated adzuki beans was higher.In conclusion,high-temperature air fluidization improves the cooking quality of adzuki beans by expanding the passage of moisture into the grain and destroying the water absorption barrier to improve the water absorption performance,consequently enable the starch to absorb water more completely and be gelatinized more thoroughly and simultaneously improve the taste of cooked adzuki beans.

关 键 词：红小豆 高温流化 蒸煮品质 糊化特性 水分行为 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]