Research On Processes Of Coix Seed Products And Pilot Trials Design Of Instant Coix Seed

Coix seed is not only considered as a great choice for healthy diet but also well acknowledged for its wide range of medicinal properties. On the one hand it is rich in high-quality protein, fat, starch, minerals (P, Ca, Fe), vitamin B1 and dietary fiber. On the other hand, it contains many active ingredients such as polysaccharides, coix seed oil, flavonoids and triterpenoids. Besides it has many functions such as anti-tumor, anti-cancer, anti-inflammations, anti-oxidation, immunity enhancement, hypoglycemic action, hypolipidemic effect, beauty and weight-loss. So it has become a hot topic in the food field. Through the research on coix seed, instant coix seed and coix seed Lactobacillus fermented beverage were developed and their processes were optimized accordingly. In addition, pilot trials and industrial production lines'design of instant coix seed were conducted. The main contents and results were as follows:(1) Through the analysis of sensory evaluation and raw materials adaptability, we found that protein, amylose and fat content were important factors affecting the sensory quality, and we selected the coix seed from Qinglong as the raw material to produce instant coix seed.(2) Ultrasonic machine was used to extract coixenolide and triterpenoids, the content of coixenolide and triterpenoids were 5.69 g/100g and 25.3 mg/g respectively; hot water reflux method was adopted to extract polysaccharides and its content was 15.1 g/100g; methanol reflux extraction method was used to measure the flavonoids and its content was 2.95 mg/g.(3) After determining the proper ranges by using single factor method, orthogonal method was used to optimize the processing parameters in order to achieve the best quality of instant coix seed. The optimized processing parameters were as follows: soaking temperature and time were 50? and 90 min, respectively; cooking time was 100 min; drying temperature and time were 90? and 130 min, respectively.(4) In this paper, a soaking machine with a belt gearing, a roller cooking machine and a hot air belt dryer were adopted to conduct pilot trials to produce instant coix seed. The following processing parameters produced instant coix seed with almost the same quality as produced in the laboratory:soaking temperature and time were 50? and 90 min, respectively; cooking time was 70 min; entering air temperature and drying time were 100? and 2 h, respectively. And the accelerated shelf life tests were used to forecast the shelf-life of instant coix seed produced by pilot trials. Products containing 7-8% moisture were kept sealed at room temperature. Under these conditions, the product remained in good quality at least six months.(5) Based on pilot trials, industrial production lines were designed to roller soaking tank, roller cooking pot, roller hot air dryer, and by means of regulating each machine's speed to achieve continuous production.(6) After single factor experiments, liquefaction process, saccharification process, fermentation process and the amount of sugar in coix seed lactobacillus fermented beverage were optimatized by adopting orthogonal experiments. The optimum processing parameters were as follows:?-amylase amount was 1.0‰, pH 6.0, liquefaction temperature and time were 60? and 120 min, respectively; glucoamylase amount was 1.3%, pH 4.5, saccharification temperature and time were 60? and 120 min, respectively; sugar dosage was 3%; Lactobacillus amount were 0.2‰, fermented temperature and time were 37? and 22 h, respectively.