苦荞饭的研制  

Development of Tartary Buckwheat Rice

作　　者：王薇[1] 李昌远[1] 张丽芳[1] 许文徽[1] 杨春利[1] 蒋瑜[1] WANG Wei;LI Changyuan;ZHANG Lifang;XU Wenhui;YANG Chunli;JIANG Yu(Kunming Academy of Agricultural Sciences,Kunming,Yunnan 650034,China)

机构地区：[1]昆明市农业科学研究院,云南昆明650034

出　　处：《农产品加工》2023年第14期13-14,18,共3页Farm Products Processing

摘　　要：采用单因素试验的方法,通过分别优化水温、加水量、蒸汽加热时间、是否二次蒸制、烘干温度及烘干时间,观察对苦荞饭加工产品口感、颜色和外形的影响,以确定苦荞饭的最佳加工工艺。结果表明,苦荞饭加工的最佳工艺为水温80℃,加水量70%,蒸汽加热时间35 min,进行二次蒸制30 min后,加入2%的食用油,烘干温度70~80℃,烘干时间至含水量达到8%以下,此时苦荞饭的口感、颜色、外形和熟化之后的成粒性均为最佳。Based on the sensory scores,by optimizing the water temperature,the amount of water added,the steam heating time,whether the second time steamed,drying temperature and drying time,observing the effect on the taste,color and shape of processed tartary buckwheat rice,to determine the best processing technology of buckwheat rice.The results showed that the best processing technology of tartary buckwheat rice was water temperature 80℃,adding water 70%,steam heating time 35 min,and secondary steaming for 30 min,adding 2%cooking oil,drying temperature 70~80℃,drying time until the moisture content reaches below 8%.At this time,the taste color and granulation after aging of tartary buckwheat rice were the best.

关 键 词：苦荞饭 水温 加水量 蒸制时间 烘干温度 烘干时间 成粒性 

分 类 号：S517[农业科学—作物学]