杂粮营养工程米的干燥及蒸煮特性研究

Drying and Cooking Characteristics of Nutritional Engineering Cereals

干燥参数的合理控制对杂粮营养工程米的品质有重要影响。通过单因素及正交试验,确定杂粮营养工程米的干燥工艺参数为热风温度50℃、风速0.4m/s、装载厚度1.0kg/m2。同时,对干燥后的成品进行蒸煮特性研究,结果表明:杂粮营养工程米浸泡20～40min,再按1:1(m/m)的米水比进行加热蒸煮,加热停止后,保温15～30min,可得食味较佳的杂粮营养工程米饭。

Drying technology plays an important role in the quality control of nutritional engineering cereals. By the means of single factor and orthogonal tests, the optimal parameters for drying nutritional engineering cereals were determined as follows： drying temperature 50℃, wind speed 0.4 m/s and loading amount 1.0 kg/m^2. Also, the cooking technology of nutritional engineering cereals was discussed. Results showed that the taste was nice when soaking the cereals with water （1：1, m/m） for 20 - 40 min, and then cooking the mixture, after cooking holding the temperature for 15- 30 min.