摘要
采用鼓风干燥、微波干燥和真空冷冻干燥对高压蒸煮的红豆进行干燥处理,研究3种干燥工艺对红豆营养成分、质构和色泽的影响。结果表明:鼓风干燥最佳工艺条件为温度90℃、干燥时间100 min、物料厚度2.0 cm,微波干燥最佳工艺条件为微波功率385 W、干燥时间4 min、物料厚度2.0 cm,真空冷冻干燥最佳工艺条件为温度—49℃、干燥时间7 h、物料厚度2.0 cm。与原料红豆相比,鼓风干燥、微波干燥和真空冷冻干燥制备的预熟化红豆的蛋白质含量均升高,鼓风干燥和微波干燥的红豆脂肪含量降低,而真空冷冻干燥红豆的脂肪含量升高。沸水中煮15 min、焖5 min后,预熟化红豆的硬度明显降低,能与小米实现共煮同熟;真空冷冻干燥可更好地保持红豆的外观和色泽。
The effects of three drying processes on the nutritional composition,texture and color of precook red bean were studied by using blast drying,microwave drying and vacuum freeze-drying.The results showed that the optimum technological conditions of blast drying were as follows:temperature 90℃,drying time 100 min,material thickness 2.0 cm;microwave drying optimum technological conditions were as follows:microwave power 385 W,drying time 4 min,material thickness 2.0 cm;vacuum freeze-drying optimum technological conditions were as follows:temperature—49℃,drying time 7 h,material thickness 2.0 cm.Compared with raw red bean,the protein content of pre-ripening red bean prepared by blast dry,microwave drying and vacuum freeze-drying increased.the fat content of red beans dried by blast drying and microwave drying decreased,while the fat content of vacuum freeze-drying increased.After boiling for 15 minutes and baking for 5 minutes,the hardness of pre-cooked red bean decreased significantly,and it could be cooked with millet.Vacuum freeze-drying can better maintain the color of red bean.
作者
孙军涛
李学进
张智超
肖付刚
郅文莉
胡锦辉
SUN Juntao;LI Xuejin;ZHANG Zhichao;XIAO Fugang;ZHI Wenli;HU Jinhui(Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province,Food and Bioengineering College,Xuchang University,Xuchang 461000)
出处
《食品科技》
CAS
北大核心
2019年第12期218-223,共6页
Food Science and Technology
基金
河南省重点研发与推广专项(192102110105)
许昌市校地合作专项(2017)
许昌学院横向科研项目(2017HX015).
关键词
红豆
预熟化
鼓风干燥
微波干燥
真空冷冻干燥
red bean
precook
blast drying
microwave drying
vacuum freeze-drying
作者简介
孙军涛(1982—),男,河南漯河人,博士,副教授,研究方向为食品科学。
