浸泡和微波处理对三种高粱熟化的影响

为研究浸泡和微波处理对三种高粱熟化工艺参数的影响，采用单因素实验的方法，探讨浸泡时间和浸泡温度对高粱吸水率，以及微波时间和微波功率对高粱蒸煮熟化程度和熟化时间等工艺参数的影响。结果表明，随着浸泡时间的增加，三种高粱的吸水率均呈现先上升后平稳的趋势，龙米粮1号、龙杂13号和红糯高粱的最佳浸泡时间分别为2、2和3 h；随着浸泡温度的增加，三种高粱的吸水率呈上升的趋势，最佳浸泡温度分别为45、35和35 ℃。在最佳浸泡时间和浸泡温度条件下，当微波功率600 W和微波处理8 min时，龙米粮1号高粱熟化程度达到100%，蒸煮熟化时间缩短20 min；微波功率800 W和微波处理时间11 min时，龙杂13号高粱熟化程度达到100%，蒸煮熟化时间缩短20 min；微波功率800 W和微波处理时间11 min时，红糯高粱熟化程度达到100%，其蒸煮熟化时间缩短15 min。研究确定了三种高粱最佳浸泡和微波处理工艺参数，为高粱熟化工艺提供了技术参数。

Effects of Soaking and Microwave Treatments on Cultivability of Three Kinds of Sorghums

In order to study the effects of soaking and microwave treatments on the cultivability of three kinds of sorghum,soaking time and temperature on the water absorption of sorghums,and those of microwave time and power on the cooking cultivability degree and time were studied by single factor test method.The results indicated that the optimal soaking time for Longmiliang No.1,Longza No.13 and Hongnuo sorghum were 2,2 and 3 h,respectively,and those rates of water absorption present trends of rising first,then falling and rising again with the increase of soaking time;The soaking temperatures were 45,35 and 35℃,respectively,and those rates of water absorption showed rising trends with soaking temperature.Under the optimal soaking conditions,the cultivability degree of sorghum Longza No.1 reached 100%,the cooking time was shortened by 20 min under microwave power 600 W and 8 min of microwave time.And the cultivability degree and cooking time of Longza No.13 were same to Longza No.1 under microwave power 800 W and 11 min.While Hongnuo sorghum present 100%cultivability degree and only 15 min of cultivability time under the same microwave condition to Longza No.13.It’s clear to show that the optimal soaking and microwave treatments parameters for sorghums processing,in which those will present data support for cultivability of sorghums.