In this experiment,vacuum freeze-drying technology was used to prepare millet white fungus porridge,and the optimal processing technology of instant millet white fungus porridge was determined through the study of the production process of instant millet white fungus porridge.The influence of different process parameters such as soaking temperature,cooking time and cooking temperature on the viscosity and sensory indexes of ready-to-eat millet tremella congee was studied by single factor experimental design and the optimal cooking process of instant millet white fungus porridge was determined.Meanwhile,the best freeze-drying process of ready-to-eat millet tremella congee was studied by contrast of appearance and senses.The results showed that when the soaking temperature was 30℃and the soaking time was 3 h,the ratio of tremella to millet was 2∶1.The cooking time was 55 min,the cooking temperature was 90 ℃.This was the optimal production process of ready-to-eat millet tremella congruel.
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