Development Of Granules From Whole Grain And Coarse Cereals

Whole grains and coarse cereals have excellent health care with abundant nutritions,which bring to the attention of the doctors since ancient times.Along with the health care issues’ attention day by day,a single type of grains cannot fully satisfies the demand for nutrition and health.Therefore,people often make the whole grain and coarse cereals with food to supplement a balanced variety of nutrients needed by the body.In this paper,red beans,black soybeans,black rice,millets,buckwheat and oats respectively were the main materials.With the sensory evaluation as the main evaluation methods,through pre-matured,crushed and other processes to selecting suitable product formulation,developed convenient the granules from whole grain and coarse cereals and the draft product standards;In order to scientific rationality clear formula,the part of the product development of functional testing,especially the Zhengrou powder,established the theory and technical support for the grain composite food deep processing and application.The main conclusions were as follows:Analysis of differences between the results of 6 kinds of functional properties of the cereals showed that,the starch could be an important factor.The optimum drying process of the pre-matured granules from whole grain and coarse cereals through orthogonal experiments was soaked 6min,and then dried 60 min under the condition 85℃.The paper determined the mesh of whole grain and coarse cereals and several other major factor in the proportion,through orthogonal experiment,using sensory evaluation methods,optimized the formulation process of granules from whole grain and coarse cereals.Among them,the optimization process and formula of whole grain and coarse cereals Zhengrou powder were determined:red beans:black soybeans:millets:black rice:buckwheat:oats was 2:2:2:1:1:2(w/w),mesh of coarse cereals was 20,salt was 6.0%;the optimization process and formula of whole grain and coarse cereals porridge were:oats:buckwheat:black rice:millets:red beans was 1:1:1:1:1(w/w),ratio of water to 1:18(w/w),mesh of coarse cereals was 0-10(Containing 10 mesh);the optimization process and formula of whole grain and coarse cereals as paste wrapped were:red beans:black soybeans:black rice:millets:buckwheat:oats was 0.5:0.5:0.5:2.5:3:3(w/w),flour-water ratio was 2:2.75(w/w),mesh of coarse cereals was 50.Whole grain and coarse cereals Zhengrou powder were compared the quality of steamed pork.In terms of different parts of the pork,weight loss through cooking,sharp,Warner-Braztler shear force(WBS),pH values of steamed marbled meat were better than steamed tenderlion;on cooking loss,steamed tenderlion with black soybeans and black rice were more prominent,more than 20%;mesh on coarse cereals,cooking loss of 20 mesh was much less than 30 mesh.