加工條件對無糖紅豆沙品質之影響

Effects of Processing Conditions on the Quality of Unsweetened Adzuki Bean Paste

江伯源(Po-Yuan Chiang) ； 陳思怡(Ssu-Yi Chen)

《臺灣農業化學與食品科學》 43卷2期 (2005/04) Pp. 115-124

https://doi.org/10.6578/TJACFS.2005.016

摘要

A three-variable and three-level design method analyzed by response surface methodology was used to study effects of processing conditions on the quality of unsweetened adzuki bean paste, and we hope to determine optimum operating conditions for the preparation of adzuki bean paste. The effects of the soaking time, cooking temperature and cooking time on various responses were studied. The responses included the paste production, moisture content, color, damage starch content, and granule size of unsweetened adzuki bean paste. The results showed that there was no significant relationship on granule size. However, the paste production, moisture content, color, damage starch content, and the percentage of small granule size (＜60μm) of unsweetened adzuki bean paste had significant relationship (p＜0.05). The effects of cooking temperature were highly significant in three kinds of process variables. By the way of our results, soaking for 5-6 hours at 30℃, and cooking at temperature 110.5℃ combined with cooking for 45 min would yield an optimum process with best unsweetened adzuki bean paste, which had the same qualities like commercial unsweetened adzuki bean paste products.

關鍵字

紅豆沙 ； 製成率 ； 色澤 ； 破損澱粉 ； 烹煮溫度

並列摘要

A three-variable and three-level design method analyzed by response surface methodology was used to study effects of processing conditions on the quality of unsweetened adzuki bean paste, and we hope to determine optimum operating conditions for the preparation of adzuki bean paste. The effects of the soaking time, cooking temperature and cooking time on various responses were studied. The responses included the paste production, moisture content, color, damage starch content, and granule size of unsweetened adzuki bean paste. The results showed that there was no significant relationship on granule size. However, the paste production, moisture content, color, damage starch content, and the percentage of small granule size (＜60μm) of unsweetened adzuki bean paste had significant relationship (p＜0.05). The effects of cooking temperature were highly significant in three kinds of process variables. By the way of our results, soaking for 5-6 hours at 30℃, and cooking at temperature 110.5℃ combined with cooking for 45 min would yield an optimum process with best unsweetened adzuki bean paste, which had the same qualities like commercial unsweetened adzuki bean paste products.

並列關鍵字

Adzuki bean paste ； Paste production ； Color ； Damage starch ； Cooking temperature