摘要
以红豆、绿豆为试验对象,采用浸泡、蒸煮的方式进行预糊化处理,烘干后根据食物蛋白质互补原理,与大米进行复配,开发两种杂豆同熟米。为确保预糊化处理的杂粮外观完整,且与大米同熟,以糊化度和感官评价为指标。结果表明:预糊化处理后,红豆糊化度需控制在60%~70%,绿豆需控制在56%~60%,可与大米复配达到同熟且获得较高感官评价。
Use red bean, mung bean as experimental objects, after soaked and cooked, mixed with rice by the protein complementary principle to create two kinds of same cooked rice. In order to ensure beans having intact appearances and same cooked with rice, do sensory evaluation and measure gelatinization degree. Results show that： after pregelatinization treatment, when the starch gelatinization degree of mung beans reach 60%-70%, of red beans reach 56%-60%, beans can be same cooked with rice and gain good taste.
作者
倪萍
沈群
Ni Ping Shen Qun(National Engineering Research Center for Fruit and Vegetables Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Key Laboratory of Plant Protein and Grain Processing, Beijing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第8期140-146,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
"十三五"重点研发计划项目(2017YFD0401200)
关键词
杂粮
同熟米
预糊化
beans
same-cooked
pre-gelatinization
