预浸泡对黄豆焖鸭菜肴中黄豆品质的影响

Effect of Pre-Soaking on Quality of Soybeans in Braised Duck with Soybeans

黄豆焖鸭中黄豆品质的控制对成品菜肴有较大影响。文章采用质构仪、低场核磁共振成像仪等方法,研究不同预浸泡温度(25,50,75℃)和浸泡时间(0~6 h)下黄豆理化性质、质构和水分迁移的变化,及其对黄豆焖鸭菜肴感官品质的影响。结果表明,提高浸泡温度会加速黄豆的水分吸收、迁移和组织软化,硬度达到最低值后又会有所升高,但在25,50,75℃下分别浸泡4,3,3 h后便不再有显著变化。75℃浸泡1 h后黄豆的水分含量为57%,硬度与胰蛋白酶抑制剂的含量分别下降了78%和45%,此时黄豆组织较柔软,低场核磁成像显示水分渗透至黄豆内部且均匀分布,有利于后续与鸭肉共同焖煮的快速传热和熟化。烹饪16 min时黄豆颗粒完整,口感软糯,鸭肉软嫩多汁且无腥味,菜肴整体感官评分最高。该研究可为黄豆焖肉类菜肴的工艺优化提供参考。

The quality control of soybeans in braised duck with soybeans has a great effect on the finished dishes.In this paper,the changes of physical and chemical properties,texture and water migration of soybeans under different pre-soaking temperatures(25,50,75℃)and soaking time(0~6 h)and their effects on the sensory quality of braised duck with soybean dishes are studied by means of texture analyzer and low-field nuclear magnetic resonance imaging instrument.The results show that increasing the soaking temperature can accelerate the water absorption and migration and tissue softening of soybeans,and the hardness increases after reaching the minimum value,but there is no significant change after soaking at 25,50,75℃for 4,3,3 h respectively.After soaking at 75℃for 1 h,the water content of soybeans is 57%,the hardness and trypsin inhibitor content decrease by 78%and 45%respectively.At this time,the tissue of soybeans is relatively soft,and the low-field magnetic resonance imaging shows that water penetrates into the interior of soybeans and is evenly distributed,which is conducive to rapid heat transfer and maturation during subsequent co-braising with duck meat.When cooking for 16 min,the granules of soybeans remain intact,the taste is soft and glutinous,and the duck meat is soft,tender,juicy and without fishy smell.The overall sensory score of the dish is the highest.This study can provide references for the optimization of the technology of braised meat with soybean dishes.