黑龙江八一农垦大学学报2025，Vol.37Issue(5)：57-64,8.DOI:10.3969/j.issn.1002-2090.2025.05.008
不同贮藏时间对绿豆营养成分及加工特性的影响
Effects of Different Storage Times on the Nutritional Composition and Processing Characteristics of Mung Bean
摘要
Abstract
To compare the effects of different storage times on the nutritional composition and processing characteristics of mung beans,fresh mung beans harvested in 2021 were stored for six months and one year at room temperature.The results showed that the contents of water,starch,fat and dietary fiber in mung beans decreased significantly with the extension of storage time,and the content of protein decreased first and then increased.The fatty acid value of mung bean was significantly increased,and the increase rate was 57.67%and 115.26%in six months and one year,respectively,and the electrical conductivity was significantly increased by 53.4%-107.8%.The peak viscosity,valley viscosity,recovery value and gelatinization temperature of the characteristic spectrum of rapid viscosity analyzer(RVA)increased significantly,indicating that aging of mung beans occurred after storage.After storage,the hardness of mung bean increased,and the adhesion,elasticity,cohesion and resilience decreased.Water absorption by impregnation increased,water absorption by heating first increased and then decreased.At the same cooking time,the degree of maturation of fresh mung beans was higher than that of stored mung beans,and the cooking difficulty of aged mung beans increased(the HTC defect was obvious),and the gelatinization,texture and cooking characteristics were significantly correlated with the nutrient content(P<0.05).Therefore,with the increase of storage time,the edible quality of mung bean decreases,the cooking difficulty increases,and the quality tends to deteriorate.The research can promote the development and utilization of mung bean food,and lay a theoretical foundation for the processing and utilization of mung bean after storage.关键词
绿豆/贮藏/营养成分/加工特性Key words
mung bean/storage/nutritional composition/processing characteristics分类
轻工纺织引用本文复制引用
程晓雨,张舒,刘宇航,王长远..不同贮藏时间对绿豆营养成分及加工特性的影响[J].黑龙江八一农垦大学学报,2025,37(5):57-64,8.基金项目
高纯度大豆低聚糖及功能型豆渣膳食纤维关键技术创新及产品开发(2021ZX12B02-03). （2021ZX12B02-03）
