微波热风复合干燥制备速食小米方便粥的复水性研究  

Study on rehydration of instant millet gruel by micrmicrowave and hot air combined drying

作　　者：王立东[1] 张桂芳[1] 包国凤[1] 张丽萍[1] 

机构地区：[1]黑龙江八一农垦大学∥省农产品加工工程技术研究中心,黑龙江大庆163319

出　　处：《粮食与饲料工业》2013年第6期25-28,共4页Cereal & Feed Industry

基　　金：国家星火计划项目(2012GA670002);大庆市指导性科技计划(S2d-2011-32)

摘　　要：对速食小米方便粥的生产工艺过程进行研究,确定其复水性较佳的加工工艺参数。在单因素实验的基础上,采用正交试验优化。结果表明,小米方便粥产品的复水性主要受小米的浸泡工艺、蒸煮工艺以及干燥工艺的影响。小米在50℃、浸泡40min,在100℃、蒸煮20min,在微波功率为13.4kW的条件下,微波8min,再以90℃热风干燥30min,产品复水率为2.88,复水时间为7min。此工艺获得的速食小米方便粥产品具有较佳的复水性,微波热风复合干燥能够实现制备速食方便粥类食品。The processing of instant millet gruel was studied to determine the optimum parameters by the single factor experiment and orthogonal test. The results showed that the product rehydration character were mainly affected by immersion technology, steaming process and drying process. Immersing at 50℃for 40 min, steaming at 100℃ for 20 min and microwave drying on 13.4 kW for 8 min, then in 90℃ hot air drying for 30 rain, the rehydration rate reached 2.88 in 7 min. The instant millet gruel by combined drying had good rehydration, and microwave and hot air drying was a good method for making convenient food.

关 键 词：微波热风干燥 速食 小米方便粥 复水性 感官品质 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]