Optimization of processing technology of fast-cooking mung bean

In order to get the optimum process parameters, the processing technology of fast-cooking mung bean was studied.The technical parameters of soaking, steaming, quick freezing and drying were optimized by determination of water absorption rate, cooked degree, sensory, moisture content in this study. The optimum preparation conditions were obtained as follow:material liquid ratio 1 ∶ 1.8 ( g/m L) , soaking temperature 40 ℃, soaking time 150 min; steaming time 18 min; freezing temperature-20 ℃, freezing time 60 min; drying temperature 80 ℃, drying time 4.5 h.Under this process conditions to prepare fast-cooking mung bean, final moisture content of samples were less than 6% and the degree increased significantly than raw materials ( p < 0.05) .