5种杂豆粉的理化性质及凝胶特性  

Study on physicochemical and gel properties of five kinds of minor bean flours

作　　者：朴升虎 袁洁瑶 徐丽[1] 刘艳兰[1] 易翠平[1] PIAO Shenghu;YUAN Jieyao;XU Li;LIU Yanlan;YI Cuiping(School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China)

机构地区：[1]长沙理工大学食品与生物工程学院,湖南长沙410114

出　　处：《食品与机械》2024年第5期168-172,共5页Food and Machinery

基　　金：湖南省企业创新团队项目(2018年);长沙市自然科学基金(编号:kq2202191)。

摘　　要：目的:探究杂豆作为淀粉凝胶类食品配料的潜力。方法:分析了绿豆、豌豆、白芸豆、赤小豆、鹰嘴豆5种杂豆粉的基本成分、水合特性、糊化特性、凝胶特性等。结果:绿豆粉的吸水性指数(WAI)在90℃和水溶性指数(WSI)在40℃时最高,吸水性较好;糊化结果中,绿豆粉的回生值最高,表现出良好的凝胶性;凝胶特性结果中,绿豆凝胶的硬度、咀嚼度显著高于其他杂豆粉,凝胶有一定弹性,咀嚼性较强;且绿豆凝胶无气泡、表面均匀、光滑度好,拉伸距离最长。结论:绿豆是5种杂豆中最适于做凝胶类食品配料的原料。Objective:To explore the potential of minor beans as ingredients for starch gel foods.Methods:The basic compositions were analyzed,as well as the hydration,pasting,and gel properties of five kinds of minor bean flours,including mung beans,peas,white kidney beans,red beans,and chickpeas.Results:The water absorption index(WAI)of Mung bean powder at 90℃ and the water solubility index(WSI)at 40℃,the water absorption was better.In gelatinization results,mung bean powder had the highest recovery value,and showed good gelatinability.The results showed that the hardness and chewability of mung bean gel were significantly higher than those of other mixed bean powder,and the gel had certain elasticity and strong chewability.Mung bean gel has no bubbles,uniform surface,good smoothness and longest stretching distance.Conclusion:Mung beans may be the most suitable raw material among the five kinds of minor beans as gel-based food ingredients.

关 键 词：杂豆 理化性质 凝胶特性 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]