高温高压和常压蒸煮对绿豆糊化度的影响研究

Effect of High Temperature and High Pressure and Atmospheric Cooking on Gelatinization of Mung Bean

采用高温高压和常压蒸煮2种工艺处理绿豆,研究2种工艺对绿豆糊化度的影响,并对其蒸煮特性进行研究,为速食杂粮粥的开发奠定基础。结果表明,绿豆在105, 110, 115, 120和125℃温度下,高温高压处理10 min的绿豆干燥后在沸水中煮15 min焖5 min后达到熟化程度,而常压蒸煮处理30 min达到熟化程度;预处理的绿豆糊化度控制在40%以上时沸水中煮15 min焖5 min才能达到熟化;与常压蒸煮工艺相比,高温高压工艺无需浸泡,处理时间短,糊化均匀,可作为绿豆预糊化加工工艺。

The mung bean was treated with high temperature and high pressure and atmospheric cooking,and the influence of the two techniques on gelatinization of mung bean was studied,which lay the foundation for the development of the fast coarse cereals porridge.The results showed that mung beans were cooked in boiling water for 15 min and then braised for 5 min to reach the degree of maturation,which were treated at high temperature and high pressure for 10 min at 105,110,115,120 and 125℃,respectively,while atmospheric cooking to achieve the degree of maturation need to be treated for 30 min.When the gelatinization degree was over 40%,mung bean reached the degree of maturation in boiling water for 15 min and braised for 5 min.Compared with the atmospheric cooking process,the high temperature and high pressure process did not need soaking,the treatment time was short and the gelatinization was uniform,so it could be used as the pregelatinization process of mung bean.