基于高温流化技术改良红小豆的蒸煮品质

以红小豆为原料,采用高温流化技术(流化温度215?℃、流化处理时间55?s、进料速率62?kg/h)对其进行处理,通过分析红小豆籽粒结构、淀粉结构、糊化特性以及水分吸收、迁移和分布情况,探究高温流化技术改良红小豆蒸煮品质的机理.结果表明,红小豆经过高温流化处理后,籽粒致密结构变得疏松、子叶相邻细胞间毛细孔直径增大、部分...

Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization

The effect of high-temperature air fluidization (for 55 s at 215 ℃ with a feeding rate of 62 kg/h) on improving the cooking quality of adzuki bean was studied by analyzing the grain structure, starch structure, gelatinization characteristics, water absorption, migration and distribution of adzuki bean. The results showed that the dense structure of the grain became loose, the diameter of the capillary pores between adjacent cells in the cotyledons increased, and the structure of some starch granules was damaged in adzuki bean after high-temperature air fluidization treatment. During cooking in near-boiling water at 98 ℃, the gelatinization degree of the untreated adzuki beans at 60 min was similar to that of the treated adzuki beans at 30 min. The gelatinization viscosity and retrogradation tendency of the treated adzuki beans were lower than those of the untreated adzuki beans. After cooking for 60 min, the water absorption rate of the treated adzuki beans was 90.06%, which was 34.84% higher than that of the untreated red adzuki beans, suggesting that the water absorption ability was significantly improved after the treatment. The water migration rate in the treated adzuki bean particles was accelerated significantly and the water distribution was more uniform. Furthermore, the sensory evaluation score of cooked rice with the treated adzuki beans was higher. In conclusion, high-temperature air fluidization improves the cooking quality of adzuki beans by expanding the passage of moisture into the grain and destroying the water absorption barrier to improve the water absorption performance, consequently enable the starch to absorb water more completely and be gelatinized more thoroughly and simultaneously improve the taste of cooked adzuki beans.