杂粮营养工程米的干燥及蒸煮特性研究.PDF

112 2009, Vol. 30, No. 12 食品科学 ※工艺技术 杂粮营养工程米的干燥及蒸煮特性研究 陈厚荣1,2 ，阚建全1,2, * ，张甫生3 (1.西南大学食品科学学院，重庆 400716 ；2.重庆市特色食品工程技术研究中心，重庆 400716 ； 3. 中国农业大学食品科学与营养工程学院，北京 100083) 摘 要：干燥参数的合理控制对杂粮营养工程米的品质有重要影响。通过单因素及正交试验，确定杂粮营养工程 2 。同时，对干燥后的成品进行蒸煮特性研究， 米的干燥工艺参数为热风温度 50 ℃、风速0.4m/s 、装载厚度 1.0kg/m 结果表明：杂粮营养工程米浸泡20～40min ，再按 1:1(m/m)的米水比进行加热蒸煮，加热停止后，保温 15～30min， 可得食味较佳的杂粮营养工程米饭。 关键词：杂粮营养工程米；干燥；蒸煮；质构特性 Drying and Cooking Characteristics of Nutritional Engineering Cereals CHEN Hou-rong1,2 ，KAN Jian-quan1,2,*，ZHANG Fu-sheng3 (1. College of Food Science, Southwest University, Chongqing 400716, China ； 2. Engineering Technique Research Center of Chongqing for Special Food Study, Chongqing 400716, China； 3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) Abstract ：Drying technology plays an important role in the quality control of nutritional engineering cereals. By the means of single factor and orthogonal tests, the optimal parameters for drying nutritional engineering cereals were determined as follows: drying temperature 50 ℃, wind speed 0.4 m/s and loading amount 1.0 kg/m2 . Also, the cooking technology of nutritional engineering cereals was discussed. Results showed that the taste was nice when soaking the cereals with water (1:1, m/m) for 20 －40 min, and then cooking the mixture, after cooking holding the temperature for 15－30 min. Key words ：nutritional engineering cereal ；drying ；cooking ；texture characteristics 中图分类号：TS210.4 文献标识码：A 文章编号：1002-6630(2009)12-0112-05 杂粮具有特殊的食疗食补作用，在现代安全保健食 1 材料与方法 品中具有重要地位[ 1 -3 ] 。杂粮营养工程米是以燕麦、大