基于响应曲面法分析速煮绿豆加工工艺

Analysis of rapid cooking mungbean processing conditions based on response surface methodology

实验对速煮绿豆加工工艺进行了优化,单因素实验表明浸泡时间、浸泡温度、蒸煮时间、蒸煮温度对复水性影响较大,且干燥方式对速煮绿豆的组织结构和形态保持上有明显影响;通过响应曲面回归分析,得到速煮绿豆优化加工工艺条件：在42℃0.5%NaHCO3浸泡液下浸泡4h,常压下100℃蒸煮40min,沥干,先恒温热风干燥30~40min,放置在密封容器24h,再微波干燥4~6min至水分含量为5%~7%,复水时间为5~12min。

This experiment optimization of process conditions of rapid cooking mungbean,single factor test showed that the soaking time,soaking temperature,cooking time and cooking temperature on the rehydration of greater impact,and the style of drying on the structure and maintain morphology of rapid cooking mungbean of significantly impact;by response surface methodology regression analysis,the optimal processing conditions of rapid cooking mungbean： 0.5% NaHCO3 soaking solution for soaking 4 h under 42 ℃,and pressure cooking 40min under 100 ℃,drained,heated air drying the first 30~40 min,placed in sealed containers 24 h,and then microwave drying moisture content of 4~6 min to 5%~7%,rehydration time of 5~12 min.