Preparation Of Mung Bean To The Same Maturity When Cooked With Rice

In this paper, we studied about preparation of mung bean to the same maturity when cooked with rice. The mung bean reached a certain degree of gelatinization, through the low-pressure cooking in this paper.When the precooked mung bean cooked with rice, they can achieve the same maturity. First we optimized the low-pressure cooking preparation of mung beans by the response surface methodology, and studied the effect of various factors on the degree of gelatinization and sensory quality. Secondly, comparing the effect of hot air drying, microwave drying and microwave-hot air combination drying on moisture content and sensory characteristics of low-pressure cooked mung bean. Finally, analyze the sensory quality, physicochemical properties and quality properties of the mung bean after different drying methods. The main contents and results as follows:(1) It analyzed the effect of cooking pressure, cooking time and ratio of mung bean and water on mung bean by the single factor test. The factors were optimized by response surface methodology, we concluded that different cooking pressure, cooking time and material/liquid ratio are very significant on degree of gelatinization. It is the determinant of the degree of gelatinization of the mung beans. And cooking pressure and cooking time are effect significantly on mung beans. The optimal low-pressure cooking conditions of the mung bean were : cooking press 54.95 KPa, cooking time 4.51 min, material/liquid ratio of 1:1.66(g/mL). Under this cooking conditions, the gelatinization of mung bean was 47.62%, and the sensory score was 92.01 points. In actual operation, the appropriate adjustment for cooking pressure was 50 KPa, cooking time was 4.5min, and material/liquid ratio of 1:1.66(g/mL). Using these cooking conditions to cook the mung bean, the gelatinization of mung bean was 41.02%, and the sensory score was 93 points.(2)It checked out the effect of hot-air, microwave and microwave-hot air combination drying on low-pressure cooked mung bean. The hot air drying temperature was determined as 80℃. The power of microwave drying was 500 W. And the process of microwave-hot air combination drying was: microwave power was 500 W, microwave time was 2min, 5min intervals, microwave frequency was 2. Put the mung beans in the 80 ℃hot air until the water content was less than 10%.(3)The effects of three drying methods(hot-air, microwave, microwave-hot air combination drying) on color, microstructure and crystal structure. It was investigated that hot-air drying and microwave-hot air combination drying had little effect on mung beans after low-pressure cooking, and the color difference was not significant. But the mung beans after low-pressure cooking dried with microwave drying appeared scorch, and with a burning smell. The effect of microwave drying on a* values significantly. Compared effect of the three dried methods on microstructure we found that: after air drying, mung bean starch was wrapped by protein, and formed block structure, but the protein massive system loose. After microwave drying, some protein combined into large massive structure, some of the protein combined the starch into block. After microwave-hot air combination drying, it was similar as microwave, but it formed smaller massive than microwave. The crystal structure of the mung bean starch was changed after different processing. The diffraction peak intensity of the mung bean starch after different processing had been weakened, and the crystalline area was decrease. FT-IR spectrum showed that the mung bean treated by different ways has different absorption peak intensity, but there were no differences between the absorption peak position. The absorption peaks of the mung beans after treated were weak, it indicated that the content of amylase was increased after cooking and dring. The mung beans after microwave-hot air combination drying had the closely hardness with rice, it tasted well.(4)The effects of three drying methods(hot-air, microwave, microwave-hot air combination drying) on nutritional content, rehydration ratio, Iodine-blue value, enzyme hydrolyzability curves of dried low-pressure cooked mung bean. When using different drying methods to dry the mung beans after low-pressure cooking, the nutrients was different. The fat and protein content were increased; the starch content of the mung beans dried by microwave was reduce, and the remaining drying method was increased. The microwave-hot air combination dried mung bean had the highest rehydration ratio(2.08),followed by microwave drying, hot air drying was the lowest(1.931). The iodine blue values of the mung beans on low-pressure cooking from big to small was: microwave-hot air combination dried > hot air dried >microwave dried. The microwave dried mung bean had the highest enzyme hydrolyzability curves(1.592),followed by microwave-hot air combination drying(1.514), 80 hot air drying ℃was the lowest(1.357).(5)The mung bean after microwave drying digested fastest in human body, and the degree of digestion was highest. The mung bean after hot air drying digested slowest in human body, and the degree of digestion was low...