Study On The Preparation And Functional Properties Of Instant Millet Congee And Millet Congee Oil

As one of the main grains and oils in my country,millet has more and more in-depth research on its products and functional characteristics.This article determines the processing of instant millet porridge and millet porridge oil by measuring the nutritional components,physical and chemical indicators of different millets and the corresponding sensory evaluation of millet porridge.The raw materials,using vacuum freeze-drying technology to optimize the process of instant millet porridge and millet porridge oil powder,and research on the antibacterial and endotoxin effects of millet porridge oil,aiming to optimize the best conditions for the instant millet porridge process and for future millet porridge Laid the foundation for oil research.The specific research results are as follows:1.By measuring the nutrient composition,physicochemical properties and sensory evaluation of the corresponding millet porridge,the analysis shows that the protein content of Dongfangliang millet is lower,the rice grains are easier to absorb water,and the starch granules have greater water and effect and are easier to gelatinize;the content of amylose is low,It is not easy to age,and the high fat content makes Dongfangliang millet better palatability;the gelatinization,solubility and swelling degree are the highest,and the boiled millet porridge has the best sensory evaluation.It is the best preparation of instant millet porridge and millet porridge oil.raw material.2.After the millet is boiled,the instant millet porridge is dried using a vacuum freeze-drying process.Using the rehydration rate and fuzzy sensory score as indicators,the factors affecting the preparation of instant millet porridge are analyzed through single factor and response surface optimization tests.The preparation process is optimized.The results showed that: the soaking time was 40 min,the material-liquid ratio was 1:20(g/m L),and the boiling time was 30 min.At this time,the rehydration rate of the product was 14.74,and the sensory score was 90.5.3.The preparation process conditions of millet porridge oil were optimized by single factor and orthogonal test methods.It was obtained that under the conditions of soaking time of 30 min,material-to-liquid ratio of1:20(g/m L),and boiling time of 25 min,the efficiency of millet porridge oil The inhibition zone is the largest,and the diameter of the inhibition zone is10.1 mm after verification experiments.The millet porridge oil prepared under this condition was vacuum freeze-dried to obtain millet porridge oil powder,and the vacuum freeze-drying process was optimized using single factor and orthogonal method to obtain the best processing conditions:material filling thickness 3 cm,sublimation temperature The drying rate of millet porridge oil powder is 3.92% when the verification experiment is carried out under this condition at 40℃ and the analytical temperature is60℃.4.By testing the antibacterial effect of millet porridge oil on pathogenic bacteria,exploring its antibacterial mechanism and the study on the endotoxin adsorption effect of millet porridge oil powder,the results show that millet porridge oil has a good inhibitory effect on pathogenic bacteria that cause diarrhea in children.It can cause bacterial cell wall breakage,prolong the lag period of bacteria,reduce the logarithmic phase,and hinder the normal growth and reproduction of bacteria.The millet porridge oil powder made of millet porridge oil can adsorb endotoxins,maintain the absorption and secretion functions of intestinal cells,and prevent the attack of pathogenic microorganisms.