煮制时间对绿豆及脱皮绿豆淀粉性质影响研究
Effect of Cooking Time on Starch Properties of Mung Beans and Peeled Mung Beans
刘紫薇 1高菲 1邹翔宇 1崔素萍 1曹龙奎 2张洪微1
作者信息
- 1. 黑龙江八一农垦大学食品学院,黑龙江大庆 163319
- 2. 黑龙江八一农垦大学食品学院,黑龙江大庆 163319;国家杂粮工程技术研究中心,黑龙江大庆 163319
- 折叠
摘要
为探究绿豆与脱皮绿豆在煮制过程中淀粉性质的变化规律及两者之间的差异,以明绿豆为原料,采用传统煮制方法对两个样品进行煮制处理,对煮制过程中淀粉含量及其理化性质进行测定,并进行相关性分析.结果表明,随着煮制时间的延长,总淀粉、直链淀粉、支链淀粉含量都呈下降趋势;煮制50 min时达最低值,未脱皮绿豆淀粉含量为33.89％,脱皮绿豆淀粉含量为13.15％;脱皮绿豆淀粉水合能力和膨润力较强,溶解度较高,凝沉稳定性较好;煮制40 min时两者透光率出现重合点.相关性分析结果表明,煮制时间与绿豆中淀粉含量及淀粉理化性质都存在相关关系;与脱皮绿豆的总淀粉含量、支链淀粉含量、溶解度和膨润力存在相关关系.煮制时间是影响绿豆淀粉含量及其性质的主要因素,而绿豆种皮的有无也会进一步对其产生影响.绿豆皮在煮制过程中对绿豆淀粉具有一定的保护作用,可以减缓淀粉的糊化速度;但绿豆脱皮后持水力更好.实际应用中可根据不同需求进行综合评判以选择合适的绿豆样品.
Abstract
In order to explore the change rule of starch properties of mung beans and peeled mung beans during the cooking process and the differences between them,with Vigna rabiata(L.)Wilczek as the raw material,the two samples are cooked by traditional cooking method.The content and physicochemical properties of starch during the cooking process are determined,and the correlation analysis is carried out.The results show that the total starch,amylose,amylopectin content all show a decreasing trend with the extension of cooking time,and the values are the lowest when cooking for 50 min,the starch content of unpeeled mung beans is 33.89％and the starch content of peeled mung beans is 13.15％.The starch of peeled mung beans has higher hydratability,swelling power,solubility and better stability of sedimentation.When cooking for 40 min,there is a coincident point in the transmittance of the two samples.Correlation analysis results show that there is a correlation between cooking time with starch content and physicochemical properties in mung beans.There is a correlation between cooking time with the total starch content,amylopectin content,solubility,swelling power of the peeled mung beans.Cooking time is a major factor affecting the starch content of mung beans and its properties,and the presence or absence of mung bean seed coat can also further influence them.The peels of mung beans have a certain protective effect on starch of mung beans during cooking,which can slow down the gelatinization speed of starch.However,the water holding capacity of peeled mung beans will be better.In practical application,it can be comprehensively judged according to different requirements to select suitable mung bean samples.
关键词
煮制时间/绿豆淀粉/脱皮绿豆/理化性质/相关性分析Key words
cooking time/starch of mung beans/peeled mung beans/physicochemical properties/correlation analysis引用本文复制引用
基金项目
国家重点研发计划(2017YFD0401203)
出版年
2024
NETL
NSTL
维普
万方数据