制作工艺及干燥方法对速食小米粥品质的影响探究

Effect of processing technology and drying methods on the quality of instant millet gruel

摘要: 对速食小米粥的制作工艺进行探究,通过正交实验确定了最佳工艺参数,并对其干燥方法进行了比较分析。结果表明:单甘脂与β-环状糊精添加比为3 g/kg∶5 g/kg,浸泡温度为55℃,浸泡时间为40 min,蒸煮时间为10 min是速食小米粥的最佳制作参数;冷冻辅助热风-微波干燥法是制备速食小米粥的最佳干燥方法,具体为:先在-20℃条件下冷冻20 h,再置于80℃热风干燥40 min,最后用240 W微波处理5 min。此方法能明显提高复水性,复水时间为6.5 min,产品感官品质达到最优。

Abstract: The processing parameters and drying technique of instant millet gruel was studied to determine the optimal processing parameters by orthogonal test.Result showed the best processing parameters are the additive ratio of monoglyceride and β- cyclodextrin is 3 g / kg ∶ 5 g / kg,soaking at 55 ℃ for 40 min,then cooking for 10 min; Freezing assisted hot- air and microwave drying is the best method: freezing the gruel in- 20 ℃ for 20 h firstly,then hot- air drying in 80 ℃ for 40 min,finally drying in 240 W for 5 min with microwave. This method has the best rehydration( rehydration time of 6.5 min) and sensory quality.