文献类型： 外文期刊

作者： Yao Xinmiao ¹ ; Lu Shuwen ² ; Zheng Xianzhe ¹ ; Sun Jingkun ¹ ; Ren Chuanying ² ; Zhang Yinglei ² ; Xie Xuejun ² ; Sun Xi ¹ ;

作者机构： 1.Northeast Agr Univ, Coll Engn, Harbin 150030, Peoples R China

2.Heilongjiang Acad Agr Sci, Food Proc Res Inst, Harbin 150086, Peoples R China

3.Heilongjiang Acad Agr Sci, Qual & Safety Inst Agr Prod, Harbin 150086, Peoples R China

关键词： sweetened adzuki an;quality;cooking conditions;processing;sensory evaluation

期刊名称：INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING （ 影响因子：2.032； 五年影响因子：2.137 ）

ISSN： 1934-6344

年卷期： 2014 年 7 卷 4 期

页码：

收录情况： SCI

摘要： To produce high sensory quality sweetened adzuki an, the effects of cooking conditions including cooking time, heating power, sugar soaking time and soaking liquid pH on textural properties and sensory scores were evaluated using central composite experimental method. Blanching treatment and sodium tripolyphosphate were adopted to improve the mouthfeel of the whole bean an product. Results showed that the optimal parameters were as follows: cooking time of 50 min, heating power of 1.1 kW, sugar soaking time of 2 h and soaking liquid pH of 8.0, which resulted in the highest sensory score of 89.6. In this study, the effectiveness of the method to process sweetened whole bean adzuki an was validated and a sensory evaluation method for whole grain adzuki an product was developed.