不同热处理对奶白花芸豆中植酸含量的影响  

Effects of Different Heat Treatments on the Content of Phytic Acid in Milk White Kidney Bean

作　　者：薛璐璐 阮长青[1,2,3] 李志江 汤华成[3] Xue Lulu;Ruan Changqing;Li Zhijiang;Tang Huacheng(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing163319;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety;National Research Center for Grain Engineering Technology)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江省杂粮加工及质量安全工程技术研究中心 [3]国家杂粮工程技术中心

出　　处：《黑龙江八一农垦大学学报》2024年第6期65-71,共7页journal of heilongjiang bayi agricultural university

基　　金：国家重点研发计划课题(小麦粉低配料食品开发及精准调控关键技术研究:2021YFD2100903);黑龙江省“百千万”工程科技重大专项(杂粮特殊膳食及传统食品生产关键技术研究示范:2021ZX12B06)。

摘　　要：为减少奶白花芸豆中的植酸含量,提高奶白花芸豆的生物利用度,对蒸煮和微波处理抑制奶白花芸豆中植酸的方法进行研究。结果表明:蒸煮处理消除植酸的最优条件为液料比1∶4(g∶mL)、浸泡15 h、蒸煮75 min,此条件下植酸含量为9.66 mg·g^(-1),比原豆中下降了63.63%;微波处理消除植酸的最优条件为液料比1∶5(g∶mL),微波功率800 W,时间7 min,此条件下植酸含量为7.84 mg·g^(-1),比原豆中下降了70.48%。综上,研究为奶白花芸豆食品在加工过程中的安全控制提供了参考。In order to reduce the content of phytic acid in milk white kidney bean and improve the bioavailability of milk white kidney bean,the methods of cooking and microwave treatment to inhibit phytic acid in milk white kidney bean were studied.The results showed that the optimal conditions for eliminating phytic acid in cooking treatment were liquid to material ratio 1∶4(g∶mL),soaking for 15 h and cooking for 75 min.under these conditions,the phytic acid content was 9.66 mg·g^(-1),which was 63.63%lower than that in raw beans.The optimal conditions of eliminating phytic acid by microwave treatment were as follows:liquid to material ratio of 1∶5(g∶mL),microwave power of 800 W,and time of 7 min.Under these conditions,the phytic acid content was 7.84 mg·g^(-1),which was 70.48%lower than that in raw beans.It provided a reference for the safety control of milk white kidney bean food in the processing process.

关 键 词：奶白花芸豆 植酸 蒸煮 微波 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]