阮征,李旭涵,李丹丹,刘旋斌,李汴生

• 1:华南理工大学食品科学与工程学院
• 2:广东省天然产物绿色加工与产品安全重点实验室
• 3:深圳市一米厨房餐饮管理有限公司

摘要(Abstract)：

黄豆焖鸭中黄豆品质的控制对成品菜肴有较大影响。文章采用质构仪、低场核磁共振成像仪等方法，研究不同预浸泡温度(25,50,75℃)和浸泡时间(0～6 h)下黄豆理化性质、质构和水分迁移的变化，及其对黄豆焖鸭菜肴感官品质的影响。结果表明，提高浸泡温度会加速黄豆的水分吸收、迁移和组织软化，硬度达到最低值后又会有所升高，但在25,50,75℃下分别浸泡4,3,3 h后便不再有显著变化。75℃浸泡1 h后黄豆的水分含量为57%,硬度与胰蛋白酶抑制剂的含量分别下降了78%和45%,此时黄豆组织较柔软，低场核磁成像显示水分渗透至黄豆内部且均匀分布，有利于后续与鸭肉共同焖煮的快速传热和熟化。烹饪16 min时黄豆颗粒完整，口感软糯，鸭肉软嫩多汁且无腥味，菜肴整体感官评分最高。该研究可为黄豆焖肉类菜肴的工艺优化提供参考。

关键词(KeyWords)： 黄豆焖鸭;浸泡;质构;胰蛋白酶抑制剂;水分迁移

Abstract:

Keywords:

基金项目(Foundation): 广东省重点领域研发计划项目(2019B020212002)

作者(Author): 阮征,李旭涵,李丹丹,刘旋斌,李汴生

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