速食杂粮预熟化工艺研究  

Study on the Pre-cooked Technology of Instant Coarse Cereals

作　　者：孙军涛[1,2] 王德国 周明明[1,2] 鲁明园 SUN Juntao;WANG Deguo;ZHOU Mingming;LU Mingyuan(Food and Pharmacy College;Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院 [2]河南省食品安全生物标识快检技术重点实验室,河南许昌461000

出　　处：《许昌学院学报》2024年第2期75-78,共4页Journal of Xuchang University

基　　金：河南省重点研发与推广专项(192102110105)。

摘　　要：旨在对耐煮杂粮进行预熟化加工来提高耐煮杂粮食用的便捷性.采用常压蒸煮预熟化工艺,研究蒸煮时间对薏仁、红豆、莲子、麦仁和糯米的复水率和糊化度的影响,对比分析预熟化前后的杂粮熬制时间和品质变化.研究结果表明:薏仁、红豆、莲子、麦仁和糯米常压蒸煮预熟化的蒸煮时间分别为110、65、40、40和35 min,预熟化薏仁、红豆、莲子、麦仁和糯米的复水率分别为171.5%、190%、170.67%、224%和182.67%,糊化度分别为90%、74.54%、80.1%、92.85%和96.97%.预熟化压片薏仁、红豆、莲子、麦仁和糯米的熬制时间分别为10、8、12、10和6 min,与未预熟化原料相比,熬制时间缩短了6.6、6.5、3、4和2.3倍,极大提高了杂粮食用的便捷性.The purpose of this experiment is to improve the convenience of coarse cereals by precooked process.The effects of cooking time on the rehydration rate and gelatinization degree of coix seed,red beans,lotus seeds,wheat kernels and glutinous rice were studied by using the atmospheric pressure precooked process.The cooking time and quality changes of the coarse cereals before and after precooking were compared and analyzed.The cooking time of coix seed,red beans,lotus seeds,wheat kernels and glutinous rice under atmospheric pressure was 110,65,40,40 and 35 min,respectively.The rehydration rate of precooked coix seed,red beans,lotus seeds,wheat kernels and glutinous rice was 171.5%,190%,170.67%,224%and 182.67%,respectively,and whose gelatinization degree was 90%,74.54%,80.1%,92.85%and 96.97%,respectively.The cooking time of precooked and pressed coix seed,red beans,lotus seeds,wheat kernels and glutinous rice is 10,8,12,10,and 6 minutes,respectively.Compared with coarse cereals without precooking,the cooking time is shortened by 6.6,6.5,3,4,and 2.3 times,which greatly improved the convenience of consuming of coarse cereals.

关 键 词：杂粮 糊化度 复水性 蒸煮时间 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]