Study on the Pre-cooked Technology of Instant Coarse Cereals
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.
coarse cerealsgelatinization degreerehydrationcooking time
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