煮制时间对绿豆中淀粉性质的影响及相关性分析

目的 探究绿豆煮制过程中淀粉含量及理化性质的变化规律,从而根据不同目的 选用最优煮制时间,且为绿豆煮制加工提供科学数据.方法 以明绿豆为主要原料,采用传统煮制方法,以10 min为间隔时间采样,进行淀粉含量和淀粉性质测定及相关性分析.结果 随着煮制时间的延长,绿豆中总淀粉含量和直/支链淀粉含量均呈下降趋势.溶解度在煮制30 min后呈上升趋势,在60 min时达最大;膨胀力呈下降趋势,煮制50 min后趋于稳定;糊透明度在煮制40 min后明显增大,在60 min时达最大;凝沉稳定性在煮制40 min后逐渐增强.由相关性分析结果可知,煮制时间与溶解度呈极显著正相关,与绿豆中总淀粉含量和膨胀力呈极显著负相关,与透光率呈显著正相关,与直/支链淀粉含量和凝沉体积呈显著负相关.结论 煮制时间是影响绿豆中淀粉含量和性质的主要因素,而淀粉含量则可以直接影响绿豆的膨胀力、透明度等理化性质.在绿豆食品加工过程中,可根据加工目的 选择不同的煮制时间.

Effect of Cooking Time on Starch Properties of Mung Bean and Correlation Analysis

In order to explore the changes of starch content and physical chemistry properties of mung bean during cooking, optimize the cooking time of mung bean, and provide theoretical basis for mung bean cooking processing. Taking mung bean as the main raw material, the starch content and starch properties were determined and analyzed by traditional cooking method and sampling at 10 min interval. The results showed that the total starch content and amylose/amylopectin content in mung bean decreased with the extension of cooking time; the solubility increased after 30 min of cooking, and the solubility reached the maximum at 60 min; the swelling power decreased and tended to be stable after 50 min; the paste transparency increased significantly after 40 min of cooking and reached the maximum at 60 min; the coagulation stability increased gradually after 40 min. The results of correlation analysis showed that cooking time was significantly positively correlated with solubility, negatively correlated with total starch content and swelling power, positively correlated with transmittance, and negatively correlated with amylose and amylopectin content and coagulation volume. The cooking time is the main factor affecting starch content and properties of mung bean, and starch content directly affects the swelling power, transparency and other physical and chemical properties of mung bean. In the process of mung bean food processing, different cooking time can be selected according to the processing purpose.