热超声处理对绿豆浆液理化性质及腐竹品质特性的影响  

Comparison of physicochemical properties of mung bean liquid and quality characteristics of mung bean yuba by different thermoultrasonic treatment

作　　者：孙嘉辉 王俊彤 郑喜群 左锋[1,3] SUN Jiahui;WANG Juntong;ZHENG Xiqun;ZUO Feng(Food College of Heilongjiang Bayi Agricultural Reclamation University,Daqing,Heilongjiang 163319,China;National Grain Engineering Technology Research Center of Heilongjiang Bayi Agricultural Reclamation University,Daqing,Heilongjiang 163319,China;Engineering Research Center for Processing and Utilization of Grain Byproducts,Ministry of Education,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆163319 [3]粮食副产物加工与利用教育部工程研究中心,黑龙江大庆163319

出　　处：《食品与机械》2024年第7期17-23,共7页Food and Machinery

基　　金：黑龙江省重点研发计划项目(编号:GA21B011);校引进人才启动计划(编号:XDB-2017-13);大庆市指导性科技计划项目(编号:zd-2021-76)。

摘　　要：[目的]研究热超声条件对绿豆浆液理化性质及腐竹品质的影响。[方法]以绿豆为原料,采用不同热超声条件对绿豆浆液进行处理并将其制成腐竹。[结果]与未处理浆液相比,随温度的升高,粒径和巯基含量增加幅度呈先升高后降低的趋势,50℃时,100,150 W的粒径分别从156.27 nm增大到208.06,191.96 nm,巯基含量分别从16.83μmol/L增大到22.63,25.35μmol/L。内源荧光光谱表明,温度越高,浆液中色氨酸残基数量越多。100,150 W的腐竹质量分别由4.09 g增长至5.26,5.08 g,弹性分别由0.08 mm增长至0.16,0.13 mm,蒸煮损失率分别由13.28%降至7.51%,8.02%,其中100 W处理的腐竹质构指标更为显著增加,蒸煮损失率更为显著降低。[结论]热超声处理改善了绿豆浆液理化性质及腐竹品质特性。[Objective]This study aimed to study the effect of thermal ultrasound on the physicochemical properties of mung bean milk liquid and the quality of yuba.[Methods]Using mung bean as raw material,mung bean slurry was treated with different thermal ultrasonic conditions and made into yuba.[Results]Compared with untreated slurry,with the increase of temperature,the increase in particle size and thiol content showed a trend of first increasing and then decreasing.At 50℃,the particle size of 100 and 150 W increased from 156.27 nm to 208.06 nm and 191.96 nm,and the thiol content increased from 16.83μmol/L increased to 22.63μmol/L and 25.35μmol/L.The endogenous fluorescence spectrum indicates that the higher the temperature,the more tryptophan residues are present in the slurry.The mass of yuba at 100 and 150 W increased from 4.09 g to 5.26 g and 5.08 g,the elasticity increased from 0.08 mm to 0.16 mm and 0.13 mm,and the cooking loss rate decreased from 13.28%to 7.51%and 8.02%,among which the texture characteristics of yuba at 100 W increased significantly,and the cooking loss rate decreased significantly.[Conclusion]Thermo ultrasonic treatment can improve the physical and chemical properties of mung bean milk liquid and the quality characteristics of yuba.

关 键 词：腐竹 绿豆 质构特性 蒸煮损失 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]