Abstract: The production process of instant rice porridge was explored. The optimal process parameters were determined by orthogonal experiment, and themicrowave drying equipment was compared and analyzed.
The results showed that the ratio of monoglyceride to β-cyclodextrin was 3 g / kg: 5 g / kg, the soaking temperature was 55 °C, the soaking time was 40 min, and the cooking time was 10 min. Good production parameters; Freeze-assisted hot air - Microwave drying method is the best drying method for preparing instant rice porridge, specifically: first freeze at -20 °C for 20 h, then at 80 °C for 40 min, then use 240 W microwave treatment for 5 min. This method can significantly improve the rehydration, the rehydration time is 6.5 min, and the sensory quality of the product is optimal.
Key words: millet microwave drying, instant porridge, frozen auxiliary hot air - microwave drying, rehydration, sensory quality
Xiaomi is China’s traditional food crop, the first of the “grain”, and has a history of more than 7,300 years of cultivation. Millet has rich nutritional value, and the content and quality of dietary fiber, mineral elements and polyphenols are among the highest in the grain.
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