2种杂粮预熟方法及其加工条件的研究

Study on Two Kinds of Prematuring Methods and Processing Conditions of Coarse Grains

为探究不同加工方法(汽蒸、焙烤和微波)对薏米和红米口感品质的影响,本文以感官评价、复水率和糊化度为评价指标,采用控制变量法优化3种加工方法的工艺参数。结果表明,预熟化最佳工艺条件为薏米微波功率650 W、时间2.0 min,红米焙烤170℃处理15 min。该结果可为预熟化处理在杂粮加工中的应用提供数据支撑,促进杂粮加工产业的发展。

In investigate the effects of different processing methods(steaming,baking and microwave)on the taste and quality of barley and red rice,this article uses sensory evaluation,rehydration rate,and gelatinization degree as evaluation indicators,and optimizes the process parameters of three processing methods using the control variable method.The optimal process conditions for pre ripening of barley are microwave power 650 W,time 2.0 min.The red rice was baked at 170℃for 15 min.The results can provide data support for the application of prematuring method in the processing of coarse grains and promote the development of the processing industry.