红豆沙预熟化制备工艺

Preparation Technology of Red Bean Paste Pre-ripening

红豆预熟化是缩短红豆沙加工时间,提高红豆沙品质的重要途径。以红豆为原料,在单因素试验和正交试验的基础上,研究常压煮制过程中料液比、浸泡时间、煮制时间对红豆的口感、风味、硬度、颜色等感官指标的影响;研究真空干燥、微波干燥和电热鼓风干燥三种方式对预熟化红豆的糊化度、水分含量的影响。结果表明:红豆常压煮制最佳条件为红豆与水比例1∶5 g/mL,浸泡时间12 h,煮制时间60 min;红豆预熟化最佳干燥条件为真空度0.09 MPa,干燥时间8 h,温度80℃,此时红豆沙的糊化度为75%,水分含量为5.95%。该研究为红豆沙预熟化工艺提供一定的技术参考。

Red bean pre-ripening is an important way to shorten the processing time and to improve the quality of red bean paste.The effects of solid-liquid ratio,soaking time and cooking time on taste,flavor,hardness and color of red bean during atmospheric boiling were studied on the basis of single factor experiment and orthogonal experiment.The effects of vacuum drying,microwave drying and electric blast drying on gelatinization degree and moisture content of pre-ripening beans were studied.The results showed that the optimal atmospheric boiling conditions of red bean were as follows:the ratio of red bean to water was 1∶5 g/mL,the soaking time was 12 h,and the cooking time was 60 min.The optimum drying condition for pre-curing red bean was vacuum degree 0.09 MPa and vacuum drying for 8 h at 80℃.At this time,the gelatinization degree of red bean paste was 75%,and the moisture content was 5.95%.This study provides some technical reference for the pre-ripening process of red bean paste.