Effects Of Enzymolysis And Fermentation Treatment On Quality Properties And Microstructure Of CCMRP

China is rich in coarse cereals resources and its output ranks among the top in the world.However,due to the high content of starch and dietary fiber in coarse cereals,the palatability and flavor of products become worse,and the decline of tonality and other problems need to be solved urgently.In this study,selecting 10 kinds of coarse cereals to prepare CCMRP.The process of CCMRP was optimized by enzymolysis and fermentation,and the effects of different treatments on the quality properties,microstructure and nutrient composition of CCMRP were explored.（1）The formulation was designed using linear programming based on AI.With fuzzy mathematics sensory score as the index,plackett-Burman and Box-Behnken designs were used to optimize the formula.The optimal formula of CCMRP was purple sweet potato 108.00 g,soybean 58.00 g,peanut kernel 57.00 g,sesame seed 9.78 g,corn 8.00 g,millet 7.70 g,brown rice 5.47 g,quinoa 4.50 g,semen coicis 4.00 g and highland barley 3.00 g.In addition,0.19 mg V_B2,27.88 mg V_C,82.69 mg calcium carbonate,1057.36 mg sodium chloride and 12.43 mg selenium-rich yeast were added.（2）With flour yield as the index,the effects of spray pressure,feed flow rate,inlet air temperature and drying air flow rate on flour yield of CCMRP were investigated by single factor test and orthogonal test.Finally,the optimal spray parameters were obtained as follows:spray pressure 0.20 MPa,feed flow rate 400 m L/h,inlet air temperature 160℃,drying air flow rate 45 m~3/h.The powder yield was higher under these parameters.（3）Cellulase and multi-enzymes（α-amylase and glycosylase）were used to prepare enzymolysis group.The single factor test was carried out with DE value as the index,and the orthogonal test was carried out with comprehensive score of DE value and tonality as the index.The results showed that the optimal enzymolysis condition of multi-enzymes was as follows:multi-enzymes ratio was 1∶2,enzymolysis time was130 min,enzymolysis temperature was 55℃,multi-enzymes addition amount was0.75%.Lactobacillus plantarum and Lactobacillus acidophilus were used to prepare fermentation group.With soluble solids as the index,the optimal fermentation condition was as follows:inoculation ratio was 1∶1,fermentation time was 7 h,fermentation temperature was 24℃,inoculation amount was 9%.（4）The effects of different treatments on CCMRP were investigated from the aspects of quality properties,microstructure and nutrient composition.The results showed that the sensory quality,water solubility,DPPH·and ABTS⁺·clearance rates of CCMRP were improved by the three treatments,and the hydrolysis rate of starch was accelerated.Enzymolysis and fermentation enhanced water holding capacity and weakened oil holding capacity,and improved the filling property and flowability of CCMRP.The color of enzymolysis group,fermentation group and joint group changed significantly.Compared with blank group,the average particle size of the three groups decreased,the specific surface area increased,and the molecular surface was damaged to different degrees.The secondary structure of the protein changed significantly.The initial gelatinization temperature of the three groups decreased.The contents of soluble dietary fiber and reducing sugar increased by enzymolysis.The contents of protein,fat,starch and reducing sugar in fermentation group and joint group decreased.No pathogenic bacteria were detected in CCMRP in 3 groups.