方便薏苡仁加工工艺的研究

Study on the processing technology of instant coix seed

研究浸泡、蒸煮及干燥方法对方便薏苡仁品质的影响,适宜的工艺参数为:常温下将薏苡仁于0.04%(质量分数)Na OH的溶液中浸泡2.5 h,沥干后,加入添加量为0.4%(质量分数)的单甘酯与蔗糖酯(w/w)1∶1,复合乳化剂,在米水比(v/v)1∶7、90℃下,蒸煮40 min至完全糊化,沥水后,用凉水冲洗,再沥干。采用微波真空干燥,微波功率为3.0 k W,真空度为0.09 Mpa,干燥12 min。制得的方便薏苡仁具有较好的复水性和较高的风味。

The effects of soaking,steaming and drying methods on the quality of the instant coix seed were studied. Experimental results showed that suitable processing conditions were as follows：under room temperature,the coix seed was soaked in 0.04%（mass fraction）Na OH solution for 2.5 h. Then,the total amount of emulsifier,monoglyceride and sucrose ester mixed in the ratio of 1∶1（w/w）,was 0.4%（mass fraction）. With rice water ratio of 1∶7（v/v）,the coix seed was cooked for 40 min at 90 ℃ until complete pasting. Then it was washed with cool water immediately until the surface of coix seed was not sticky. The coix seed was dried 12 min by microuave vacuum at microwave power of 3.0 k W and vacuum degree of 0.09 Mpa. After processing,the instant coix seed had good water resistance and high flavor.