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.
Abstract
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.
基金项目
河南省重点研发与推广专项(192102110105)
NETL
NSTL
万方数据