即食小米粥的开发工艺及品质研究

The processing technology and related quality evaluation of instant gruel of millet

实验分析了浸泡温度、β-环状糊精添加量、热风干燥与真空冷冻干燥时间比对即食小米粥的复水率、感官评价、米粒质构的影响,确定最优条件为浸泡温度20℃、β-环状糊精添加量3%、烘干时间/冻干时间=40 min/16 h。在实验工艺和测定参数条件下,小米粥的米粒硬度、黏着性、弹性、咀嚼度、回复性分别在14.27～15.66 N、-0.26～-0.15 NS、0.46～0.53、2.79～-5.35N和0.16～0.19之间口感相对较好。复水率直接影响粥的口感,当复水率在6.3～7.6之间时,小米粥的感官品质相对较好。同时建立感官与复水率、物性测定的间的相关性。

Soaking temperature, β-cricoid dextrin concentration, air drying/freeze-drying time ratio for producing instant gruel millet were studied. Millet, soaked at 20 % for 40 min, boiled with 3% 13-cricoid dextrin, air drying at 80℃ for 40 min and freeze-drying for 16 h had better quality. Hardness, adhesiveness, springiness, chewiness and resilience of gruel millet at 14.27-15.66 N, -0.26- -0.15 NS, 0.46-0.53, 2.79 -5.35 N and 0.16-0.19, respectively, were acceptable. Rehydration ratio, from 6.3 to 7.6, had better taste score.