真空冷冻干燥制备即食小米粥工艺优化

Optimization of Vacuum Freeze-Drying Process for Preparing Instant Millet Porridge

探索最佳即食小米粥开发工艺及真空冷冻干燥工艺。筛选出适合开发即食小米粥的小米品种,采用模糊数学感官评价法和响应面法优化即食小米粥工艺,正交法优化真空冷冻干燥工艺。结果表明:东方亮小米适合开发即食食品;即食小米粥开发最佳工艺条件为浸泡时间40 min,料液比1∶20,熬煮时间30 min,此时得到复水率为14.74,模糊感官评分为90.5;真空冷冻干燥最佳加工条件为物料填充高度3 cm,升华温度40℃,解析温度65℃,此时干燥速率为3.92%。

To explore the best ready-to-eat millet porridge development process and vacuum freeze-drying process,the millet varieties suitable for the development of ready-to-eat millet porridge were screened,the process of ready-to-eat millet porridge was optimized by fuzzy mathematical sensory evaluation method and response surface method,and the vacuum freeze-drying process was optimized by orthogonal method.The results showed that Dongfangliang millet was suitable for the development of ready-to-eat food;the best process conditions for the development of ready-to-eat millet porridge included soaking time 40 min,material-liquid ratio 1∶20,cooking time 30 min,and the obtained rehydration rate was 14.74,fuzzy sensory score was 90.5.The best processing conditions for vacuum freeze-drying were material filling height 3 cm,sublimation temperature 40℃,analytical temperature 65℃,and the drying rate was 3.92%.