摘要
对大豆浸泡、蒸煮等预处理工艺条件进行了研究。结果表明,浸泡工艺最佳条件:在25℃下,豆水按照比例1∶3,浸泡时间为12 h,大豆的完全吸水率可达到2.1。使用物性仪分别测定了不同蒸煮温度和时间下大豆的硬度、弹性、咀嚼性,发现其中硬度、弹性、咀嚼性随温度的升高而逐渐下降,而脆性变化无明显规律。大豆的前处理最佳工艺条件:蒸煮温度为112℃,豆水为1∶1.2,蒸煮时间为25 min。
The technical condition of soaking and cooking for soybean were investigated. Results show that at 25 % with the ratio of bean and water of 1：3,when soaking time is 12 h, the rate of water absorption achieves 2.1. The hardness, springiness and chawness of the soybean under different temperature and time were determined with a Micro Stable System Texture Analyzer. The hardness, springiness and chawness of the soybean decrease steadily during the cooking period, but the brittleness does not change. The optimal pretreatment parameters of the soybean are cooking temperature 112 ℃, ratio of bean and water 1 ： 1.2, and cooking time 25 min.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第5期46-49,共4页
Journal of the Chinese Cereals and Oils Association
基金
哈尔滨市科技攻关计划项目(2004AA3CN158)
关键词
大豆
浸泡
蒸煮
品质
soybean, soaking, cooking, quality
