薏米预熟化工艺研究

针对粮食的熟化时间不同,采用常压蒸煮、高温高压蒸煮和微波熟化技术分别对薏米进行预熟化研究,并对比分析3种预熟化工艺对薏米营养成分、质构和色泽的影响。结果表明:常压蒸煮工艺条件为40℃恒温浸泡2.5 h,物料厚度0.7 cm,蒸煮时间15 min;高温高压蒸煮工艺条件为40℃恒温浸泡1 h,蒸煮温度115℃,蒸煮时间3 min;微波预熟化工艺条件为40℃恒温浸泡1.5 h,微波功率539 W,物料厚度2.8 cm,时间5 min。与原料薏米相比,3种预熟化方式制得预熟化薏米中脂肪含量均明显升高,常压蒸煮和高压蒸煮的蛋白质含量升高,而微波预熟化蛋白质含量与原料接近;沸水中煮15 min,焖5 min后,预熟化后薏米的弹性、胶黏性和咀嚼性均明显升高,能与小米共煮同熟;3种预熟化工艺均不同程度改变薏米的色泽。

Study on Pre-ripening Technology of Coix Seed

According to the different ripening time of grains,pre-ripening technology of coix seed was studied by atmospheric cooking,high temperature and high pressure cooking and microwave cooking,and the effects of three pre-ripening technologies on nutritional composition,texture and color of coix seed were compared and analyzed in this study.The results showed that the technological conditions of atmospheric pressure cooking were as follows:soaking at 40℃for 2.5 h,material thickness 0.7 cm,cooking time 15 min,the process conditions of high temperature and high pressure cooking are as follows:soaking at 40℃for 1 h,cooking at 115℃for 3 min,the microwave pre-ripening process conditions are as follows:soaking at 40℃for 1.5 h,microwave power 539 W,material thickness 2.8 cm,time 5 min.Compared with the raw coix seed,the fat content of coix seed pretreated by the three pre-cooked methods increased significantly,the protein content of coix seed pretreated by the atmospheric and high temperature and high pressure cooking increased,while the protein content of coix seed pretreated by the microwave cooking was close to that of the raw material.After boiling for 15 min and baking for 5 min,the elasticity,glutinosity and chewiness of the pre-cooked coix seed increased significantly,and it could be cooked with other grains.The color of coix seed was changed in different degrees by three pre-ripening processes.