4种杂粮预熟化工艺及其复配产品的研究
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摘要
以绿豆、红豆、燕麦、黑米、玉米糁、糙米、薏米为实验对象,根据氨基酸评分法将其与大米进行复配,而后通过同煮实验判定绿豆、红豆、糙米与薏米需要经过预熟化后方能与大米实现同熟。为确保复配杂粮米外观完整并与大米同熟,实验以糊化度和感官评分为指标确定了预熟化工艺。结果表明:杂粮预熟化的最佳工艺参数分别为:薏米为40℃浸泡4 h,蒸煮10min;红豆为35℃浸泡4 h,蒸煮15 min;绿豆为27℃浸泡4 h,蒸煮5 min;糙米为27℃浸泡3 h,蒸煮5 min。在此条件下,薏米、红豆、绿豆和糙米的糊化度分别为56%、53%、45%和32%,能与大米实现同煮同熟并获得了平均分在89分的感官评价。
Use mung bean, red bean, oat, black rice, corn grits, coarse rice and semen coicis as experimental objects, mixed with rice by the amino acid score to create a kind of same cooked rice.According to the cooking experiment, mung bean, red bean, coarse rice and semen coicis needed to be precooked before they cooked with rice. In order to ensure beans having intact appearances and same cooked with rice, sensory evaluation, measure gelatinization degree and evaluate digestibility were conducted. Results showed that the optimal process parameters of pre-cooked semen coicis were that the soaking temperature 40 ℃ for 4 h and cooked for 10 min; pre-cooked red bean with the optimal process parameters of the soaking temperature 35 ℃ for 4 h and cooked for 15 min;pre-cooked mung bean with the optimal process parameters of the soaking temperature 27 ℃ for 4 h and cooked for 5 min;pre-cooked coarse rice with the optimal process parameters of the soaking temperature 27 ℃ for 3 h and cooked for 5 min. Under pre-gelatinization treatment, the starch gelatinization degree of semen coicis reached 56%, of red beans reached 53%, of mung bean reached 45%, of coarse rice reached 32%.
Use mung bean, red bean, oat, black rice, corn grits, coarse rice and semen coicis as experimental objects, mixed with rice by the amino acid score to create a kind of same cooked rice.According to the cooking experiment, mung bean, red bean, coarse rice and semen coicis needed to be precooked before they cooked with rice. In order to ensure beans having intact appearances and same cooked with rice, sensory evaluation, measure gelatinization degree and evaluate digestibility were conducted. Results showed that the optimal process parameters of pre-cooked semen coicis were that the soaking temperature 40 ℃ for 4 h and cooked for 10 min; pre-cooked red bean with the optimal process parameters of the soaking temperature 35 ℃ for 4 h and cooked for 15 min;pre-cooked mung bean with the optimal process parameters of the soaking temperature 27 ℃ for 4 h and cooked for 5 min;pre-cooked coarse rice with the optimal process parameters of the soaking temperature 27 ℃ for 3 h and cooked for 5 min. Under pre-gelatinization treatment, the starch gelatinization degree of semen coicis reached 56%, of red beans reached 53%, of mung bean reached 45%, of coarse rice reached 32%.
引文
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[3]吴丹.保鲜湿面品质的研究[D].郑州:河南工业大学,2011.
[4]李永富,卜玲娟,史锋,等.一种糙米与白米同煮同熟的蒸煮模式[P].中国专利:CN104783020A,2015-07-22.
[5]吴小勇,曾庆孝,田金河,等.绿豆的浸泡工艺及其对绿豆种子萌发的影响研究[J].食品工业科技,2004,(02):104-105.
[6]Kim H J,J White P.In vitro digestion rate and estimated glycemic index of oat flours from typical and highβ-Glucan oat lines.agricultural and food chemistry,2012,60:5237-5242.
[7]Englyst H N,Kingman S M,Cummings J H.Classification and measurement of nutritionally important starch fractions.European Journal of Clinical Nutrition,1992,46(02):33-50.
[8]侯飞娜,木泰华,孙红男,等.不同品种马铃薯全粉蛋白质营养品质评价[J].食品科技,2015,40(03):49-56.
[9]陈洁,孟春雨,何志勇,等.低血糖负荷食品研究进展[J].食品与生物技术学报,2016,35(05):449-456.
[10]倪萍,沈群.杂豆同熟米的工艺研究[J].中国食品学报,2017,17(08):140-146.