摘要
为了得到最优的工艺参数,本实验研究了速熟绿豆的加工工艺。实验中通过测定吸水率、熟化率、感官、含水量等指标,优化了浸泡、蒸制、速冻和干燥工艺的技术参数。优化后的最佳工艺条件为:料液比1∶1.8(g/L),浸泡温度40℃,浸泡时间150 min;蒸制时间18 min;冷冻条件-20℃,冷冻时间60 min;干燥温度80℃,干燥时间4.5 h。按照上述工艺条件制备速熟绿豆,样品最终含水量≤6%,与原料豆相比糊化度明显提高(p<0.05)。
In order to get the optimum process parameters,the processing technology of fast-cooking mung bean was studied. The technical parameters of soaking, steaming, quick freezing and drying were optimized by determination of water absorption rate,cooked degree, sensory, moisture content in this study. The optimum preparation conditions were obtained as follow： material liquid ratio 1 ： 1.8 （g/mL） , soaking temperature 40℃ , soaking time 150 rain; steaming time 18 min; freezing temperature-20 ℃ ,freezing time 60 min;drying temperature 80 ℃ ,drying time 4.5 h.Under this process conditions to prepare fast-cooking mung bean,final moisture content of samples were less than 6% and the degree increased significantly than raw materials （p 〈 0.05 ）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第11期205-208,共4页
Science and Technology of Food Industry
基金
黑龙江省农垦总局开发项目(HNK13KF-01-01)
黑龙江省农垦总局科研项目(HNK135-05-02-8)
关键词
速熟绿豆
糊化度
速冻
fast- cooking mung bean
gelatinization
quick- freeze
