不同热处理方式的红豆全粉物化特性及其馒头品质比较  

Physicochemical Characteristics of Adzuki Bean Flour Made U sing Different Heat Treatment Methods and Comparison of I ts Steamed Bread Quality

作　　者：李少辉[1] 张柳 贾艳菊[2] 赵巍[1] 张爱霞[1] 刘敬科[1] LI Shaohui;ZHANG Liu;JIA Yanju;ZHAO Wei;ZHANG Aixia;LIU Jingke(Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China;College of Biological Science and Engineering,Hebei University of Economics and Business,Shijiazhuang 050061,China)

机构地区：[1]河北省农林科学院生物技术与食品科学研究所,河北石家庄050051 [2]河北经贸大学生物科学与工程学院,河北石家庄050061

出　　处：《现代食品科技》2025年第2期233-243,共11页Modern Food Science and Technology

基　　金：河北省重点研发计划项目(22327101D);河北省农林科学院现代农业科技创新工程课题资助(2022KJCXZX-SSS-1)。

摘　　要：该研究选取炒制、微波和湿热三种热处理方式,通过色度仪、低场核磁仪、扫描电镜、X衍射仪、RVA粘度仪、流变仪等研究不同热处理对红豆粉色差、水分分布、微观结构,淀粉晶体结构、糊化特性和流变特性的影响,并揭示热处理对淀粉改性后馒头消化性质的联系。结果表明,热处理色度ΔE变化为微波>炒制>湿热。热处理未改变红豆粉C型结构,但炒制和微波后红豆粉的颗粒形貌破损较大。热处理后WAI和SP有约25%的提升,但微波降低S指数。湿热降低红豆全粉的峰值粘度、谷值粘度、终值粘度和回生值,为1031.67、921.00、1541.33和620.33 mPa·s,均比微波和炒降低显著(P<0.05)。湿热较其他方式,结合水丧失得更多。流变学研究表明面团G'和G"均升高,粘弹性增加,tanδ的变化不显著,但持水性改善。炒制和微波6 min处理后馒头的抗性淀粉含量增加高达12.8%和13.69%。该研究为选择合适的处理手段提升红豆馒头品质提供数据参考。Three heat treatments,namely roasting,microwaving,and wet heating,were examined to determine their effects on the color differences,moisture distribution,microstructure,starch crystalline structure,pasting characteristics,and rheological properties of adzuki bean flour using a colorimeter,low-field nuclear magnetic resonance spectrometer,scanning electron microscope,X-ray diffractometer,rapid Visco analyzer,and rheometer.Furthermore,the relationships of different heat treatments on the digestive properties of steamed bread after starch modification were examined. The results showed that the chromaticity changes ΔE were in the following order: microwaving>roasting>wet heating. Heat treatments did not change the C-type structure of adzuki bean flour, but the particle morphology of adzuki bean flour was significantly damaged after roasting and microwaving. The water absorption index and swelling power increased by approximately 25% after heat treatments, but microwaving decreased the S index. Wet heating lowered the peak viscosity, trough viscosity, final viscosity, and setback of adzuki bean flour to 1 031.67, 921.00, 1 541.33, and 620.33 mPa·s, respectively. The reduction was more remarkable than that caused by microwaving and roasting (P<0.05). Wet heating resulted in more significant loss of bound water than the other two methods. Rheological studies suggested increased dough G' and G" as well as viscoelasticity, insignificant changes in tanδ, and improved water-holding capacity. The resistant starch contents of steamed bread increased to 12.8% and 13.69% after roasting and microwaving for 6 min, respectively. This study provides a reference for choosing suitable treatment methods to improve the quality of steamed bread made from adzuki bean flour.

关 键 词：热处理 物化特性 红豆 馒头品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]