摘要
洗沙是豆沙加工中的传统步骤,会造成资源浪费与污染等问题.作者测定了常压煮制、高压煮制、常压蒸制、高压蒸制等不同蒸煮方式对红豆营养成分、硬度、吸水率、糊化度以及豆沙的粒径分布、流变特性、质构、感官评价、消费者接受度的影响.结果表明:4种不同处理后,单宁和皂苷质量分数分别下降27.32％～53.01％和26.45％～51.21％,其中高压煮制的活性成分流失最严重.高压煮制使红豆快速糊化,而高压蒸制受低吸水率(5.74±0.53)％的影响糊化度变化缓慢.4种豆沙中常压蒸制豆沙平均粒径最大,为(230.00±16.09)μm.由质构与感官评价结果可知,蒸制豆沙的黏附性较小,为-665.42～-657.30 g·s;咀嚼性较强,为819.64～822.03;豆沙颗粒感更明显,为6.75～6.88.高压煮制豆沙喜好度得分为(6.32±0.80)分,消费者认为其口感细腻,黏度和硬度适中.因此全豆豆沙研发可行且高压煮制更适合于全豆豆沙加工.
Abstract
Sand washing is a traditional step in bean paste processing,resulting in resource waste and pollution.The author determined the impact of different cooking methods,including conventional pressure cooking,high-pressure cooking,conventional pressure steaming,and high-pressure steaming on the nutritional components,hardness,water absorption rate and gelatinization degree of the adzuki bean,as well as on the particle size distribution,rheological properties,texture,sensory analysis,and consumer acceptability of the bean paste.The results showed that after treated with 4 different cooking methods,mass fractions of tannin and saponin decreased by 27.32％～53.01％and 26.45％～51.21％,respectively,with the most severe loss of active ingredients occurring in high-pressure cooking.High-pressure cooking caused rapid gelatinization of adzuki beans,while high-pressure steaming resulted in a slower change in gelatinization degree due to the low water absorption rate of(5.74±0.53)％.The average particle size of conventional pressure steamed bean paste was the largest,reaching(230.00±16.09)μm.Texture and sensory evaluation results showed that the steamed bean paste exhibited smaller adhesiveness(-665.42～-657.30 g·s),stronger chewiness(819.64～822.03),and more pronounced bean particle graininess(6.75～6.88).The high-pressure-cooked bean paste scored(6.32±0.80)points in the preference rating,and the consumers considered it as delicate in texture and moderate in viscosity and hardness.Therefore,the development of whole bean paste is feasible,and high-pressure cooking is more suitable for whole bean paste processing.
维普
万方数据