Research On Processing Technology And Application Of Instant Adzuki Bean By Enzyme

Adzuki bean, a traditional food crops.China is the major producer and exporter,its colour is bright red,it’s known as "rde pearl". Adzuki bean was rich nutrition, contain polyphenols, flavonoids and other bioactive substances, is a high-protein low-fat health grain. But, because of the adzuki bean was riched in starch, the starch would be gelatinizedin the process of machining, so, viscosity would increased, pipeline would jamed, production would be stoped,then, the development of adzuki bean solid beverage leisure would belimited.Therefore reduce viscosity, increaseliquidity.produce high solubility of adzuki bean powder, became our key problems to be solved.For the problems of high viscosity,poor liquidity and solubility,pulverized adzuki bean as the main raw material in this research, It’s Enzymatic by amylase and proteases.then high solubility adzuki bean power was maded. According to the test results, the production flow chart about instant adzuki bean powder would be designed.The main research of this paper and the main results and conclusions were as follows:(1Restrictive enzymatic of amylaseAdzuki bean was the main raw materials and the influence of amylase enzymolysis on viscosity and DE value of adzuki bean milk were researched. It’s found that a-amylase could reduce the viscosity of adzuki bean milk effectively, according to sift glucoamylase^a-amylase and high temperature resistant a-amylase. On the basis of single factor experiment, the conditions of amylase enzymolysis adzuki bean was optimized by response surface and got the best technological parameters:11min for response time, enzymolysis temperature56℃, ratio of solid to liquid7:1, enzyme addition11.45U/g, this time adzuki bean milk viscosity was726mPa-s, DE value was4.93%.(2)Restrictive enzymatic of proteasesAdzuki bean was the main raw materials and the influence of proteases enzymolysis on NS1and DH value of adzuki bean milk were researched. According to sift papain and neutral protease, papain was choiced. On the basis of single factor experiment, the conditions of papain enzymolysis adzuki bean was optimized by response surface and got the best technological parameters:enzyme addition6600U/g,135min for response time, enzymolysis temperature60℃, This condition prediction of NS1value was81.45%, and the actual measured NS1value was80.76%, DH value was3.52%and no bitter taste. At last, the instant adzuki bean powder was got by freeze-drying.(3)Test of instant adzuki bean powerThe solubility of instant adzuki bean power was well,had the aroma of adzuki bean,and digestion rate was increased.It’s founded that enzymaticed adzuki bean particles became loose、 easilybroken, honeycomb holes was appeared by SEM.(4)Product development of instant adzuki bean powerIn this part equipment flow chart was designed, According to the above research,the profit of output of300tons of instant full adzuki bean powder was estimated as410thousand yuan.The significance of the study had solved key technology:By restrictive enzymatic of amylase and papain, not only the problem of high viscosity was dealed,but also the solubility was improved, absorb of production was more easier. Instant adzuki bean powder to industrialized production, could fill the blank of the adzuki bean market of solid leisure drinks and increase economic benefits. Instant adzuki bean power in this study, would provide technical support for the industrialization of the red bean powder production。Results:By systematic research, A mothod of suitable for industrialized production of instant adzuki bean powder and the annual output of300tons of adzuki bean powder process was founded in this topic.