红芸豆豆馅工艺优化及功能性糖对其品质的改良作用

以英国红芸豆为原料，利用单因素、正交实验优化豆馅加工工艺条件，并分析比较了低聚木糖、大豆低聚糖、麦芽糖醇、菊糖等功能性糖对豆馅品质改良作用。实验结果表明：在蒸煮时温度为120℃、时间为30 min、料液比为1∶3时芸豆豆馅的出沙率达到最大，为68.81%。在添加不同类型的功能性糖后，豆馅的保水性有了显著提高，当添加质量分数为5%时，菊糖保水性可增加至(99.73±0.13)%,比空白组提高了13%左右；低场核磁分析豆馅水分分布发现，添加菊糖的豆馅自由水向结合水和不易流动水移动较多，并且能够显著提升豆馅L^*、a^*、b^*值，其亮度和色泽有了显著提高；通过流变学特性和扫描电镜研究结果显示，麦芽糖醇和菊糖的黏性与蔗糖相接近可用其替代蔗糖，并且豆馅结构孔隙细、数目多，能够形成致密网络结构。

Optimization of Red Kidney Bean Paste Process and Improvement of Functional Sugars on Its Quality

Using British red kidney bean as raw material, the processing conditions of bean filling were optimized by single factor and orthogonal experiment, and the improvement effects of functional sugars such as xylo-oligosaccharide, soybean oligosaccharide, maltitol and inulin on bean filling quality were analyzed and compared. The test results showed that the maximum sand discharge rate was 68.81% when the cooking temperature was 120 ℃, the time was 30 min and the ratio of solid to liquid was 1:3. After adding different types of functional sugars, the water retention of bean filling was significantly improved. When the supplemental level was 5%, the water retention of inulin was increased to (99.73±0.13) %, which was about 13% higher than that of blank group. Low-field NMR analysis of the water distribution of bean filling showed that the free water of the bean filling with inulin moved more to the combined water and the non-flowing water, and the values of L*, a* and b* of bean filling were significantly increased, and the brightness and color of the bean filling were significantly improved. The rheological properties and scanning electron microscopy showed that the viscosity of maltitol and inulin was similar to that of sucrose and could be used as a substitute for sucrose. Moreover, the bean filling structure had fine pores and many pores, and could form a dense network structure. Functional sugar can effectively improve the quality of bean filling and provide theoretical support for the development of low-sugar bean filling products.