Research Of Mung Bean To The Same Maturity When Cooked With Rice And Their Fermented Wine

This paper studies the technology of the mung beans and rice cooked thoroughly at the same time, through this process the mung bean has a certain degree of gelatinization and used quick-cooked mung bean as the raw material fermented mung bean wine. First we optimized the process of the quick-cooked mung bean, five factors on the degree of mung bean paste was studied and the influence of sensory quality, and then compared the treatment on mung beans of main nutritional components, amino acid composition, shape and the influence of the quality and structure. By iodine blue value and enzyme hydrolyzation, microscopic scanning microscopy, visible light absorption spectrum, X- ray diffraction, infrared spectrum scanning, differential scanning calorimetry analysis and amylase content, analyzes the effect of the series of treatments of the starch. Then quickly cooked mung beans solid-state fermentation of mung bean drink, by single factor experiment and orthogonal experiment to determine the optimal process conditions, and studied the mung bean substrate consumption in the process of wine production and product changes over time. At last, by GC/MS analyzed mung bean wine base liquor aroma composition, at the same time study as the extension of storage time changes of the amino acids. Experimental research conclusions are as follows:(1) Through constant temperature soaking and microwave processing of mung beans cooked with rice when cooking together can achieve. Quick-cooked mung beans for the optimal process parameters of the ratio of material were water 1:2. 5, constant temperature 30 ℃ for 5 h, microwave power is 1800 w, intermittent microwave 2 min.(2) Nutrients, amino acid analysis and colorimetric analysis shows that the speed compared quicked-cooked mung beans with raw mung beans the kinds and content of the main nutritional composition and amino acid changes are not obvious. But the quicke-cooked mung bean brightness reduced significantly than raw green beans, red, green and yellow and blue change is not obvious, which showed that the appearance of the processed green beans and raw green beans shape similar shows that processed mung beans and raw mung beans similar to the appearance of the form. By measuring quick-cooked green beans and raw green beans cooked with rice respectively after the quality and structure, the beans, hardness, chewiness and viscosity of quick-cooked mung were similar to rice.(3) By microscopic examination of the polarized light microscopy, found that the raw material of mung bean starch polarization cross is obvious, and some after microwave processing of mung bean polarization cross of blurred and starch granules; Scanning electron microscope observation found that compared with the raw material of mung bean starch, mung bean starch granules appear sag, fold, combination between starch granules, agglomerate, protein and starch granule combined with loose. After microwave processing of mung bean starch iodine blue value decreases, and the maximum absorption peak shift to the left and visible light absorption spectrum scanning, the combination of starch and iodine capacity variation; Through the amylose and amylopectin the kits, amylose content of the quick-cooked mung bean starch is significantly reduced. Shows that the vibration of the microwave effect destroyed the molecular structure of the starch, make shorter amylose molecular chain rupture, amylose content decreased, and the combination of iodine is weaker. Starch of X- ray diffraction results show that the instant of mung bean starch, crystalline region area is reduced, and non-crystalline region area is relatively increase, the starch crystal area reducing, amorphous area increases, the relative degree of crystallinity decreased; Infrared spectrum analysis showed that instant mung bean and the main components of the raw green beans distinction is not big, and 1022 cm and 1047 cm- 1-1 of absorbance ratio reflects the relative crystallinity decreases; In addition, the enzyme hydrolyzation test results show that the enzyme hydrolyzation of quick-cooked mung bean starch is bigger, the quick-cooked mung bean starch was more sensitive to amylase. These results suggest a total boiled with ripe technology of mung bean starch pasting, has certain damage the orderly structure of starch, the starch particles inside is enough to become loose, amylase to the interior particles more easily. Differential scanning calorimetry analysis results show that the quick-cooked mung bean starch gelatinization temperature in advance, peak temperature decreases, and scope of gelatinization, enthalpy decreased.(4) The main raw materials of mung bean wine were mung beans, rice and distiller’s yeast, and it’s optimum process conditions was adding 30% of mung beans and 0.4% of the, 30 ℃ fermentation, mung bean wine of the composite score of 95, the filtered wine clarification transparent luster, a yellowish green, with green bean wine style.(5) As the extension of fermentation time, the total sugar, and alcohol content gradually reduced, total acid and amino acid nitrogen content increased before they are stable. Of mung bean wine in different periods of the amino acid type and content of test results show that the total amino acid change in different periods, and different changes have taken place in different kinds of amino acids, mung bean extract wine at the same time had 37 kinds of aroma components.