【摘要】 以绿豆、红豆、燕麦、黑米、玉米糁、糙米、薏米为实验对象,根据氨基酸评分法将其与大米进行复配,而后通过同煮实验判定绿豆、红豆、糙米与薏米需要经过预熟化后方能与大米实现同熟。为确保复配杂粮米外观完整并与大米同熟,实验以糊化度和感官评分为指标确定了预熟化工艺。结果表明:杂粮预熟化的最佳工艺参数分别为:薏米为40℃浸泡4 h,蒸煮10min;红豆为35℃浸泡4 h,蒸煮15 min;绿豆为27℃浸泡4 h,蒸煮5 min;糙米为27℃浸泡3 h,蒸煮5 min。在此条件下,薏米、红豆、绿豆和糙米的糊化度分别为56%、53%、45%和32%,能与大米实现同煮同熟并获得了平均分在89分的感官评价。更多还原

【Abstract】 Use mung bean, red bean, oat, black rice, corn grits, coarse rice and semen coicis as experimental objects, mixed with rice by the amino acid score to create a kind of same cooked rice.According to the cooking experiment, mung bean, red bean, coarse rice and semen coicis needed to be precooked before they cooked with rice. In order to ensure beans having intact appearances and same cooked with rice, sensory evaluation, measure gelatinization degree and evaluate digestibility were conducted. Results showed that the optimal process parameters of pre-cooked semen coicis were that the soaking temperature 40 ℃ for 4 h and cooked for 10 min; pre-cooked red bean with the optimal process parameters of the soaking temperature 35 ℃ for 4 h and cooked for 15 min;pre-cooked mung bean with the optimal process parameters of the soaking temperature 27 ℃ for 4 h and cooked for 5 min;pre-cooked coarse rice with the optimal process parameters of the soaking temperature 27 ℃ for 3 h and cooked for 5 min. Under pre-gelatinization treatment, the starch gelatinization degree of semen coicis reached 56%, of red beans reached 53%, of mung bean reached 45%, of coarse rice reached 32%.更多还原