Analysis Of Oil Factors Affecting Millet And Millet Products

This experiment is mainly to the difference between the oil and fatty acids different millet varieties,storage conditions on millet fat and fatty acid content,the influence of different enzyme treatment on the quality of instant millet congee effect is analyzed,using GC technology to detect different species of millet fat and fatty acids,knowledge of different varieties,different regions and different years of millet in oils;The oxidation characteristics and fatty acid content of millet oil stored under different conditions were detected and analyzed.In this paper,the effects of ready-to-eat millet congee on the sensory characteristics,rehydration,and the contents of fat and fatty acids were analyzed by optimizing the treatment of "-amylase" in ready-to-eat millet congee,so as to provide some reference for the processing of ready-to-eat millet congee.The results showed that the content of oil and fatty acid in different cultivars,regions and years varied.The higher the content of millet oil,the greater the yellow value of millet.Among the three varieties,jingu21 is of better quality,and the same is jingu 21.The millet from qinxian county has the best quality.Its oil content can reach 6.25%,the total content of unsaturated fatty acids is 87.84%,the linoleic acid content is69.54%,the total content of saturated fatty acids is 9.11%,the brightness and yellowness are higher,and the yellowness value is 41.16.The content of oil and unsaturated fatty acids in jingu 21 millet produced in qinxian county in 2019 was slightly higher than that in 2018,and the content of saturated fatty acids was slightly lower.In the storage process of millet,the peroxide value,TBA value,acid value and saponification value were all on the rise,and the iodine value was on the decline.The acid value,TBA value and saponification value of millet oil were basically the same under the influence of vacuum and temperature.Millet oil fatty acid in the process of storage,saturated fatty acid content basically unchanged,unsaturated fatty acid content decreased,content declined most common packing room temperature storage conditions,and the decline in law and the change rule of oil oxidation index,under vacuum packaging refrigerated storage,millet oil oxidation is minimized,cut down the content of unsaturated fatty acid.According to the experiment,the optimal treatment of instant millet porridge optimized by alpha-amylase was as follows: add 0.5% alpha-amylase and millet 2 times the mass volume of water,soak at 60℃ for 30 min and cook,the resulting instant millet porridge product had better sensory quality and rehydration,and less loss of oil content and unsaturated fatty acid content.The addition amount and treatment temperature of alpha-amylase mainly affect the rehydration performance of products,while the treatment temperature and treatment time of alpha-amylase mainly affect the contents of fats and fatty acids in products.