摘要
采用50℃浸泡和高压蒸煮技术对黑豆进行预熟化处理,使其与大米可以同煮同熟。通过单因素试验和响应面法对同熟工艺进行优化,得到最佳工艺条件为:浸泡时间1.5 h,蒸煮压力121℃,蒸煮时间4.8 min。此条件下,黑豆的糊化度为56.14%,感官评分为95.12分,外观形态完整,经干燥后水分含量为8.32%,可以实现与大米同煮同熟。
Black beans and rice co-cooking process were disposed with a pre-treatment as 50 ℃ soaking and high pressure. The process was optimized with single factor experiment and response surface method, and the optimum process conditions obtained are：soak time is 1.5 h, cooking pressure is 121 ℃ and cooking time is 4.8 min. Under this condition the gelatinization degree of black beans was 56.14% and sensory score was 95.12, which exhibited a complete appearance and the water content of the finial product was 8.32%after drying, and could realized a similar co-cooking character with the rice.
作者
杜明珠
张一凡
付亮
李樟萍
李月
赵迪
DU Mingzhu;ZHANG Yifan;FU Liang;LI Zhangping;LI Yue;ZHAO Di(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China;Innovative Center,Shenyang Normal University,Shenyang 110034,China)
出处
《农业科技与装备》
2018年第5期54-57,61,共5页
Agricultural Science & Technology and Equipment
基金
沈阳师范大学大学生创新创业训练项目(201710166053)
关键词
黑豆
大米
高压蒸煮
同熟
工艺优化
black beans
rice
high pressure cooking
co-cooking
process optimization
