燕麦、荞麦、高粱重组杂粮麦片关键加工工艺研究

Study on the Key Processing Technology of Reconstituted Coarse Cereals Composed of Oat,Buckwheat and Sorghum

以燕麦、荞麦和高粱为主要原料制备重组杂粮麦片,分析原料组成比例、熟化时间和一次干燥温度等工艺参数对产品中的蛋白质、脂肪、葡萄糖以及锌、铁、锰矿物质元素含量的影响,并在单因素试验基础上,以感官评分为考察指标,采用响应面法优化重组杂粮麦片关键加工工艺。结果表明,燕麦、荞麦、高粱重组杂粮麦片关键加工工艺参数为:原料燕麦∶高粱∶荞麦为38∶31∶31(g/g/g),熟化时间34 min,一次干燥温度110℃,干燥时间10 min,在此条件下制得的重组杂粮麦片感官品质最佳。

In the present study,reconstituted coarse cereals using oats,buckwheat and sorghum as the main raw materials were produced and the effects of key processing conditions(proportion of raw materials,maturing time,drying process)on the contents of protein,lipid,glucose and mineral elements including iron,zinc and manganese were further researched,and the key processing technologies were optimized employing response surface methodology on the basis of single factor experiments(sensory evaluation as the indicators).Results showed that the optimum processing conditions were determined as follows:oats,buckwheat and sorghum proportion of 38∶31∶31(g/g/g),maturing time of 34 min,first drying temperature of 110℃(10 min),the reconstituted multigrain cereal prepared under these conditions exhibited the best sensory quality.