本文已被：浏览 1051次 下载 559次
投稿时间：2021-12-09
投稿时间：2021-12-09
中文摘要: 采用浸泡-蒸煮-干燥的预熟化流程，研究3种不同处理方式（常压蒸汽、高压蒸汽、微波）对绿豆的糊化度、色度、营养成分和微观结构的影响。结果表明：经过常压蒸汽和高压蒸汽处理后的绿豆糊化度均可达60% 以上，微波处理后糊化度在43.66% ～51.76% 。3种处理方式均使绿豆的L*值降低，a*值和b*值显著增加。处理后绿豆的淀粉含量增加，而蛋白质和灰分含量略有降低，加工过程中绿豆子叶细胞的排列变得疏松。常压蒸汽、高压蒸汽和微波处理使绿豆复煮后的糊化度分别提高了25.64% 、30.02% 和33.11% ，硬度分别降低了5 157.9、3 952.3 g和6 036.6 g。经预熟化处理的绿豆复煮后能与大米实现共煮同熟。
Abstract:The effects of 3 different pre-treatments（atmospheric steaming，high pressure steaming，and microwaving）in the process of soaking，cooking，and drying on the gelatinization degree，color，nutrient composition，and microstructure of mung bean were studied.The results showed that the gelatinization degree of mung bean reached more than 60% after atmospheric steaming and high pressure steaming and was 43.66% -51.76% after microwaving.All the three pre-treatments decreased the L*value and increased the a*and b*values of mung bean.Additionally，they increased the starch content，decreased the protein and ash content，and loosened the arrangement of cells.Atmospheric steaming，high pressure steaming，and microwaving increased the gelatinization degree of re-cooked mung bean by 25.64% ，30.02% ，and 33.11% and decreased the hardness by 5 157.9，3 952.3，and 6 036.6 g，respectively.The pre-treated mung bean can be cooked with rice after recooking.
文章编号：202216004 中图分类号： 文献标志码：
基金项目:宁夏回族自治区重点研发计划项目（2020BFH03003）；天津市合成生物技术创新能力提升行动项目（TSBICIP-KJGG-004-10）
引用文本：
津ICP备20000603号-1