冻干燕麦粥加工工艺优化及品质分析  

Processing Technology of Vacuum Freeze-Drying Instant Oatmeal

作　　者：赵慧 马牧然 刘菲菲 余治权 ZHAO Hui;MA Muran;LIU Feifei;YU Zhiquan(Inner Mongolia Yangufang Whole Grain Industry Development Co.,Ltd.,Hohhot 011700)

机构地区：[1]内蒙古燕谷坊全谷物产业发展有限责任公司,呼和浩特011700

出　　处：《食品工业》2023年第7期52-56,共5页The Food Industry

摘　　要：以预冻温度、预冻时间、冻干起始温度和冲调比作为研究因素,研究不同因素对冻干燕麦粥干燥速率和复水比的影响。通过正交试验寻找最佳工艺条件,以保证最优冻干燕麦粥的品质。结果表明,各因素对冻干粥干燥速率和复水比的影响程度由大到小依次为预冻温度>干燥起始温度>预冻时间>冲调比。经过正交试验优化出最佳工艺条件:预冻温度-32℃,预冻时间3.5 h,干燥温度120℃,冲调比1︰5。在该条件下得到的冻干燕麦粥的感官评价最高,为94.48分,且在该条件下冻干燕麦粥干燥速率和复水比分别为3.55%和1.9,产品品质符合企业标准Q/NYGF 0004S—2022《冻干燕麦粥》的要求。试验结果为冻干燕麦粥加工及开发利用提供理论依据。The effects of different factors on the drying rate and rehydration ratio of freeze-dried oat porridge were investigated by using pre-freezing temperature,pre-freezing time,freeze-drying starting temperature and flushing ratio as the study factors.An orthogonal test was conducted to find the optimum process conditions to ensure the quality of freeze-dried oat porridge.The test results showed that the influence of each factor on the drying rate and rehydration ratio of freeze-dried oat porridge was in the order of pre-freezing temperature>drying starting temperature>pre-freezing time>brewing ratio,and the process condition was optimized by orthogonal tests:pre-freezing temperature of-32℃,pre-freezing time of 3.5 h,drying temperature of 120℃and brewing ratio of 1︰5.The drying rate and rehydration ratio of freeze-dried oat porridge under this condition were 3.55%and 1.9,respectively,and the product quality met the requirements of the enterprise standard Q/NYGF 0004S—2022 Freeze-dried Oat Porridge.The results provided a theoretical basis for the processing and development of freeze-dried oat porridge.

关 键 词：燕麦粥 工艺参数 真空冷冻干燥 质构分析 复水性分析 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]