Abstract
To make full use of the black adzuki bean resources and make black adzuki bean paste with high nutritional value, the water absorption of black adzuki beans with different soaking temperatures and time, the bean paste rate, sensory evaluation and the texture profile of different cooking time of black adzuki beans paste were determined. The research showed that the optimum process parameters of black adzuki bean paste were: soaking temperature 40 ℃, soaking time 150 min, cooked time 40 min; under this condition, the yeild rate of bean paste reached 72.93%±1.53%. The making black adzuki bean paste was estimated uniform texture, soft, strong bean smell under the condition of in this process. Different cooking time had significant effects on the hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience (P<0.05). The quality of black adzuki bean paste was influenced by the cooked degree of black adzuki beans. Black adzuki bean could be used to peel and black adzuki bean paste with the skin to take advantage of raw material. The study has expanded the present source of raw material, and provided the basis for the industrial productions of black adzuki bean paste.
Publication Date
8-28-2016
First Page
202
Last Page
205
DOI
10.13652/j.issn.1003-5788.2016.08.048
Recommended Citation
Xuelu, ZHANG; Changqing, RUAN; Fang, LI; Jitao, SUN; and Wenjing, LIU
(2016)
"Processing technology of black adzuki bean paste,"
Food and Machinery: Vol. 32:
Iss.
8, Article 48.
DOI: 10.13652/j.issn.1003-5788.2016.08.048
Available at:
https://www.ifoodmm.cn/journal/vol32/iss8/48
References
[1] 郑卓杰. 中国食用豆类学[M]. 北京: 中国农业出版社, 1997: 173-178.
[2] 赵二劳, 王璐. 膳食纤维的保健功能及其制备研究进展[J]. 食品与机械, 2011, 27(3): 165-168.
[3] 李安智. 中国食用豆类营养品质鉴定与评价[M]. 北京: 中国农业出版社, 1993: 317.
[4] 龙静宜, 林黎奋, 侯修身, 等. 食用豆类植物[M]. 北京: 科学出版社,1989: 171.
[5] 任顺成, 王鹏, 王国良, 等. 常见食用豆类中黄酮类化合物含量的测定[J]. 中国粮油学报, 2009, 24(7): 132-137.
[6] TAKAHAMA U, YAMAUCHI R, HIROTA S. Isolation and characterization of a cyanidin-catechin pigment from adzuki bean (Vigna angularis) [J]. Food Chemistry, 2013, 141(1): 282-288.
[7] 解蕊. 红豆沙加工工艺的研究[J]. 粮油食品科技, 2010, 18(4): 38-41.
[8] 姜梅, 张艳芬, 王善荣. 红豆沙的加工新工艺及其最佳配方的试验研究[J]. 食品工业科技, 2003, 24(2): 56-57.
[9] 陈雪峰, 吴丽萍, 杨大庆, 等. 月饼馅料的研制[J]. 食品科技, 2004(10): 27-30.
[10] 张永清, 顾振新, 张颖, 等. 豆芽生产中大豆浸泡条件与吸水率和发芽率的关系研究[J]. 食品研究与开发, 2007, 28(11): 26-29.
[11] 曹志敏, 刘长友, 范保杰, 等. 小豆出沙率及其相关性分析[J]. 河北农业大学学报, 2012, 35(1): 23-26.
[12] 姚丽丽, 林丽军, 严蓓蓓. 月饼豆沙馅料乳化性能改良与物性品质的评价[J]. 食品工业, 2011(8): 13-16.
[13] 肖东, 周文化, 邓航, 等. 3种食品添加剂对鲜湿面抗老化作用研究[J]. 食品与机械, 2015, 31(6): 142-145, 189.
[14] 王立东, 张桂芳, 包国凤. α-化快熟红小豆制备工艺研究及质构特性分析[J]. 农产品加工, 2015, 14(7): 43-46.
[15] 武晓娟, 薛文通, 王小东, 等. 红豆沙加工工艺及功能特性研究进展[J]. 食品工业科技, 2011, 32(3): 453-455.
[16] 王炜华, 黄丽, 刘成梅, 等. 米糠膳食纤维对强化大米质构的影响[J]. 食品与机械, 2011, 27(3): 16-18, 31.