Instant Reconstituted Food Made From Coarse Grains And Its Quality Evaluation

In this study, black bean powder, tartary buckwheat powder and oat powder after the election materials, baking, grinding processing etc. processing, were used as the main material to develop a series punching food with a variety of accessories but without any chemical additive characteristics. With the sensory evaluation as the main evaluation methods, selecting the appropriate product formula, developing convenient punching cereal products and establishing the standard of product. Analysis of amino acids and volatile flavor components of the developed products, in order to determine the scientific and reasonable of formula, and the main conclusions were as follows:According to the nutrition and health function of materials, selection of milk powder, sesame powder, Chinese yam powder, sugar flour and other ingredients were reasonably compositing. Through L9(34) orthogonal test, using the method of sensory evaluation, Determination of the amount of milk powder, sesame and crystal sugar in Tartary buckwheat composite powder formula were13%,11.5%and3%(relative buckwheat flour quality percent), its sensory evaluation score was384; the amount of milk powder, Chinese yam powder and stevia leaf powder in oat composite powder formula e20%,10%and2%(relative oat powder quality percent), its sensory evaluation score was387; the amount of milk powder, wheat germ powder and crystal sugar in black soybean composite powder formula were20%,12%and14%(relative black bean powder quality percent), its sensory evaluation score was389. Three products have all reached the requirements of target product, and then set the convenience food series enterprise standard.Determination of amino acids content in single and composite grains powder and protein amino acid score (AAS). The results showed that:Tartary buckwheat powder and its composite powder amino acids was8.211%and12.10%, essential amino acids was3.57%and5.32%, respectively, AAS value (lysine) in single power was0.63and AAS value (methionine+cysteine) in composite grains powder was0.76; black bean powder and its composite powder amino acids was22.6%and37.23%, essential amino acids was9.26%and14.92%, AAS value (methionine+cysteine)0.44and0.76, respectively; oat powder and its composite powder amino acids was14.37%and15.32%, essential amino acids was6.03%and6.514%, AAS value (methionine+cysteine)0.66and0.74, respectively. Determination of volatile flavor composites in single and composite grains powder showed were as follow. Tartary buckwheat powder has14kinds of food flavoring substances, the relative percentage of flavor substances’s peak area was25.06%; tartary buckwheat composite powder has15kinds of food flavoring substances, the relative percentage of flavor substances’s peak area was43.01%. Black bean powder has15kinds of food flavoring substances, the relative percentage of flavor substances’s peak area was40.79%; black bean composite powder has23kinds of food flavoring substances, the relative percentage of flavor substances’s peak area was47.77%. Oat powder has17kinds of food flavoring substances, the relative percentage of flavor substances’s peak area was34.42%; oat composite powder has17kinds of food flavoring substances, the relative percentage of flavor substances’s peak area was38.75%. Compound not only increased the kinds of flavor substances, but also increased the concentrations of flavor substances.