烘焙大豆的质构及品质变化规律  

Changes in texture and quality of baked soybeans

作　　者：李鑫雨 王凤忠[2] 范蓓[2] 颜廷才[1] 李敏敏[2] LI Xin-Yu;WANG Feng-Zhong;FAN Bei;YAN Ting-Cai;LI Min-Min(Food Science College,Shenyang Agricultural University,Shenyang 110866,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]沈阳农业大学食品学院,沈阳110866 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《食品安全质量检测学报》2024年第18期67-75,共9页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(32272443);中国农业科学院基本科研业务费专项(Y2022QC12)。

摘　　要：目的探讨烘焙大豆的质构及品质变化规律。方法以华疆4号大豆为原料,利用电子感官、质构分析等技术手段,研究烘焙大豆5个不同温度及时间的25个处理组,分析烘焙对大豆籽粒感官及物性品质的影响,结合荧光光谱仪分析烘焙前后美拉德反应产物(Maillard reaction products,MRPS)差异,探讨热处理工艺对MRPS影响规律,明确大豆籽粒最佳烘焙工艺。结果大豆硬度与烘焙温度及时间呈负相关,烘焙170℃30 min后硬度无显著差异(P>0.05);电子感官数据发现超过170℃后L^(*)、a^(*)、b^(*)和ΔE均无显著变化(P>0.05),基于以上数据明确大豆最佳烘焙工艺为170℃30 min。荧光光谱数据进一步验证在此工艺下,大豆籽粒产生了MRPS,提升烘焙大豆的风味品质。结论大豆最佳烘焙工艺为170℃30 min,该研究结果为大豆高品质加工提供理论与技术支撑。Objective To investigate the changes of texture and quality of baked soybean.Methods Using Huajing No.4 soybean as raw material,electronic sensory analysis and texture analysis were used to study the effects of baking on the sensory and physical quality of soybean grain in 25 treatment groups of 5 different temperatures and time.The difference of Maillard reaction products(MRPS)before and after baking was analyzed by fluorescence spectrometer,and the effect of heat treatment on MRPS was explored to determine the best baking process for soybean seeds.Results Soybean hardness was negatively correlated with baking temperature and baking time.There was no significant difference in soybean hardness after baking at 170℃for 30 min(P>0.05);the results of electronic sensory data showed that there were no significant changes in L^(*),a^(*),b^(*)and ΔE above 170℃(P>0.05).Based on the above data,the optimal baking process for soybean was 170℃ for 30 min.Fluorescence spectrum data further verified that MRPS were produced in soybean grains under this process,which improved the flavor quality of baked soybeans.Conclusion The optimal baking process of soybean is 170℃for 30 min,which provides theoretical and technical support for high quality soybean processing.

关 键 词：大豆 烘焙 美拉德反应 质构 品质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]