Development Of Millet?Tartary Buckwheat?Oat Compound Powder

Millet and tartary buckwheat compound powder was mainly based on millet,tartary buckwheat,supplemented by oat bran,and mixed with milk powder and xylitol.In this research,the curing processes of millet,tartary buckwheat and oat bran and the formula of products were studied,aiming to develop a kind of compound powder with nutritional value..The main results were as follows:(1)The different curing processes,including steaming,microwave and explosion-puffing,for three kinds of raw materials were studied in this research.For millet,it was better when millet was steamed for 0 min,baking for 20 min at 140 ?.The curing effect of millet was better when it was heated for 7min by microwave at 700 W.Explosion-puffing technology was also used for millet curing and the gas pressure of MPa was the optimal condition.For tartary buckwheat,the curing effect was better when it was treated by steaming for 50 min following by baking 30 min at 140 ?.It was better that treatment of tartary buchwheat by microwave at 700 W for 10 min or explosion-puffing at the gas pressure of 9MPa.For oat bran,the better way was to steam for 30 min followed by drying for 8h at 70 ?.When it was heated for 4min by microwave at 600 W,the curing effect of oat bran was better.To be stir-fried for 30 min at 100 ? also made oat bran better.(2)The effect of three different curing techniques on the properties of raw materials were compared.And the results indicated that when millet or tartary buckwheat was treated by explosion-puffing,the gelatinization degree,water injectivity index,solubility index and viscosity were higher than that when treated by steaming or microwave.However,when oat bran was treated by steaming,the properties including gelatinization degree,water injectivity index,solubility index and viscosity were better than that when treated by microwave or stir-fry.Therefore,in this study,explosion-puffing was adopted for the curing treatment for millet and tartary buckwheat,and steaming for oat bran.(3)After the curing treatments of three raw materials were completed,the materials were sieved,getting five different particle sizes including 40-60 mesh,60-80 mesh,80-100 mesh,100-120 mesh and greater than 120 mesh.And the effect of different particle sizes on stability was studied,founded that thestability of 80-100 mesh powder was best.The stability of 40-80 mesh powder was not good and the agglomeration rate got high when the mesh was over 100.(4)The compound powder was based on millet,and also included tartary buckwheat,oat bran,milk powder and xylitol.By the way of single factor experiments and response surface optimization,the proportion scope of various raw materials was determined and the formula of production was gotten.The71% tartary buckwheat,40% oar bran,25% milk powder and 35% xylitol were mixed with millet to form the production.The temperature and quality of water used to brew compound powder were tested,indicting the optimal condition were water temperature at 80 ? and the ratio of powder and water at 1:8.