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投稿时间：2019-10-11
投稿时间：2019-10-11
中文摘要: 拟开发大米、小米、玉米、藜麦4种谷物预熟化的工艺路线，使用水浴加热方式对4种谷物进行处理。以各谷物的煮制时间、淀粉、还原性糖、蛋白质的含量作为评价指标，采用控制变量法对此工艺条件进行优化，谷物按直接干燥和-20℃冷冻后干燥两种方式进行处理，结果表明，大米预熟化较佳的工艺路线为：浸泡米水质量比1∶3，在80℃下水浴2 h，经-20℃冷冻后干燥，煮制时间为4 min。小米预熟化较佳的工艺路线为：浸泡米水质量比1∶2，在60℃下水浴2 h，经-20℃冷冻后干燥，煮制时间为3 min。玉米预熟化较佳的工艺路线为：浸泡米水质量比1∶3，在60℃下水浴2 h，经-20℃冷冻后干燥，煮制时间为4 min。藜麦预熟化较佳的工艺路线为：浸泡米水质量比为1∶2，在80℃水浴下加热3 h，经-20℃冷冻后干燥，煮制时间为3 min。
Abstract:The precuring process of rice，millet，maize and quinoa was developed，four kinds of cereals were treated by water bath heating method.The cooking time，starch，reducing sugar and protein content of each grain were used as evaluation indexes，control variable method was used to optimize the process conditions，the grains were treated by direct drying and-20℃freezing drying.The results showed that the better technological route for rice was as followed：soaking rice water mass ratio was 1∶3，bathing under 20℃ for 2 h，freezedrying at-20℃，boiling time was 4 min.The better technological route of millet was：immersion mass ratio of rice to water was 1∶2，water bath at 60℃ for 2 h，freeze-drying at-20℃，boiling time was 3 min.The better technological route of maize was：soaking rice to water mass ratio was 1∶3，bathing at 60℃ for 2 h，freezing and drying at-20℃，boiling time for 4 min.The better technological route of quinoa was：soaking rice to water mass ratio was 1∶2，heating at 80℃ in water bath for 3 h，freeze-dried at-20℃，boiling time of 3 min.
keywords: cereal precuring cooking time water bath dry
文章编号：202019006 中图分类号： 文献标志码：
基金项目:天津市科技计划项目（18YFZCNC01270）；天津农学院科学研究发展基金计划（20190107）
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