Study On Extration And Properties Of Red Kidney Bean Starch And Retarding The Retrogradation Of Red Kidney Bean Paste

In this paper, with the raw material of red kidney bean, this test applied the craft of thin alkali wet whet to extract red kidney bean starch. Together with the orthogonal test and range analysis, the optimum conditions of red kidney bean starch extraction were discussed. The results showed that under pH 9.5, ratio of liquid to solid 5, stirring time 0.5 h and temperature 30℃,the technics of extraction was the best,the starch yield was 30.75%. After the extration of red kidney bean starch, some physical and chemical characteristics of this starch were studied, inchuding amylose and amylopectin contents, soluble and swelling power, paste transparency, retrogradation and freeze-thaw stability. The results showed that its amylose contents is 30.64%, its other characteristics are between those of maize starch and potato starch.In order to study the effect of different emulsifiers on retarding retrogradation of bean paste, three kinds of emulsifier were added into bean paste to learn anti-retrogradation effect on bean paste by DNS method. The results showed that:the co-addition of 0.15% monoglyceride,0.25% sucrose fatty acid ester and 0.15% span60 is best in combination addition.Food thickeners were added in the red kidney beans(Phaseolusvu lgaris) to investigate the anti-aging of usage and proportion.The results showed that:when the usage of Xanthan gum was 0.25%, Guar gum 0.4% and Locust bean gum 0.4%, the red kidney beans reached the lowest degree of aging; the effect of mixed adding was excellent than that of single adding.