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題名 | 豆餡製程之影響因素=Affecting Factors on the Process of Sweetened Bean Paste/Ann |
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作者 | 黃瑞美; 黃登冠; Huang, Rei-may; Huang, Tneg-kuan; |
期刊 | 輔仁民生學誌 |
出版日期 | 20041200 |
卷期 | 9:1/10:1 民93.12 |
頁次 | 頁85-100 |
分類號 | 463.7 |
語文 | chi |
關鍵詞 | 豆類; 豆餡; 豆餡加工; Beans; Sweetened bean paste; Ann processing; |
中文摘要 | 本總論主要是探討影響豆餡製程之因素。豆餡(Sweetened bean paste, Ann)製程是將豆子煮爛、打碎、過濾、水洗、壓榨成濕豆沙,再加入糖油加熱攪拌煉製即成。加工步驟均會影響豆餡品質。豆子品種、產地、種皮及子葉(cotyledobn)細胞構造,皆會影響吸水速率;短時間浸漬,紅豆理化性質變化不大;長時間浸漬,才可縮短水煮時間,豆餡亦較亮。紅豆適用水煮加熱,蒸煮加熱紅豆不易軟化;水洗可去除豆臭味及雜質;煉製豆沙時之加熱攪拌溫度及速度、糖油添加量及糖度等,均會影響豆餡品質與保存。此外,紅豆極耐加工;豆餡製程其豆沙細胞均不易被破壞,此乃為其產生沙質感質地之主因。 |
英文摘要 | This review article discusses the affecting factors on the process of sweetened bean paste (ann). For the preparation of ann, the beans are fully-cooked, crushed, filtrated, washed and squeezed to form the wet bean paste. Then, certain amounts of sugar and oil re added to the paste accompanying with heating and continuously kneading. Each processing step affects the final quality of the ann prepared. The botanical source, the seed coat, and the cell structure of cotyledon of red beans influence the rate of water uptake during the preparation of paste. After a short soaking time, the physicochemical properties of beans did not show obvious change. However, longer soaking time shortened the cooking time and resulted in a brighter appearance of paste. Cooking beans in water is more suitable for the preparation of paste compares with the steam-cooking method which can not fully soften the beans. Washing step removes the beany flavor and impurities. The heating temperature, the kneading speed, the added amounts of sugar and oil influence the quality and preservation property of the paste. Besides, the cell structure of red beans are hard to be damaged, therefore are very durable during the preparation of ann, and the grainy texture and obscured. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。