摘要
对预熟化薏米的鼓风干燥、微波干燥和真空冷冻干燥工艺进行优化,研究干燥方式对薏米营养成分、质构和色泽的影响。结果表明:鼓风干燥最佳工艺条件为温度85℃、干燥时间140 min、物料厚度0.5 cm;微波干燥最佳工艺条件为微波功率539 W、干燥时间5 min、物料厚度3.0 cm;真空冷冻干燥最佳工艺条件为温度-49℃、干燥时间5 h、物料厚度2.5 cm。与原料薏米相比,鼓风干燥和微波干燥制备的预熟化薏米的脂肪和蛋白质含量略有升高,而真空冷冻干燥样品的蛋白质含量有所降低,脂肪含量有所升高。沸水中加热15 min,焖煮5 min后,鼓风干燥和真空冷冻干燥预熟化薏米的硬度明显降低,能与小米共煮同熟;真空冷冻干燥可更好地保持薏米的色泽。
The air blast drying,microwave drying and vacuum freeze drying of pre-ripening coix seed were optimized and compared,and the effects of three drying processes on the nutritional composition,texture and color of coix seed were studied.The results showed that the optimum technological conditions of air blast drying were as follows:temperature 85℃,drying time 140 min,material thickness 0.5 cm;microwave drying optimum technological conditions were as follows:microwave power 539 W,drying time 5 min,material thickness 3.0 cm;vacuum freeze drying optimum technological conditions were as follows:temperature-49℃,drying time 5 h,material thickness 2.5 cm.Compared with raw coix seed,the fat and protein content of pre-ripening coix seed prepared by air blast drying and microwave drying increased slightly,while the protein content of vacuum freeze drying samples decreased slightly and the fat content increased.After boiling for 15 min and baking for 5 min,the hardness of pre-ripening coix seed decreased significantly after air blast drying and vacuum freeze drying,and it could be cooked with millet.Vacuum freeze drying can better maintain the color of coix seed.
作者
张智超
李学进
孙军涛
郅文莉
ZHANG Zhi-chao;LI Xue-jin;SUN Jun-tao;ZHI Wen-li(Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province,Xuchang University,Xuchang 461000,Henan,China)
出处
《粮食与油脂》
北大核心
2021年第4期18-22,26,共6页
Cereals & Oils
基金
河南省重点研发与推广专项(192102110105)
许昌市校地合作专项项目(2017)
许昌学院横向科研项目(2017HX015)
河南省高等学校大学生创新训练项目(202010480021)。
关键词
薏米
预熟化
鼓风干燥
微波干燥
真空冷冻干燥
coix seed
pre-ripening
air blast drying
microwave drying
vacuum freeze drying
