Study On Processing Characteristics And Quality Evaluation Of Yellow Millet Multigrain Fermented Pastry Formula

The "Dietary Guidelines for Chinese Residents"(2016 edition)states that Chinese residents should consume 250-400 grams of cereals per day.However,at present,the staple food products of miscellaneous grains in our country are less and of poor quality.Therefore,enriching the staple foods and improving the quality of miscellaneous grains is of great significance for optimizing the dietary structure of Chinese residents.Based on scientific methods such as linear programming and response surface optimization experiments,this paper studies the effects of different particle sizes on the physicochemical properties of compound powder of yellow millet multigrain fermented pastry.The product of yellow millet multigrain fermented pastry is developed,and the quality evaluation method of yellow millet multigrain fermented pastry is established by linear correlation analysis and weight analysis.The main research contents and results are as follows:(1)Based on the linear programming method to study the compounding of yellow millet multigrain fermented refer to the "Guidelines for Reference Intakes of Dietary Nutrients for Chinese Residents" to recommend daily human intake and unit prices of raw materials to ensure a balanced nutrition under the lowest cost.The raw material formula is determined to be 50%yellow millet flour,33% corn flour,and 17% glutinous rice flour.The yellow millet multigrain fermented pastry compound powder contains 10.76 g protein,1.64 g fat and 76.68 g carbohydrate per 100 g.(2)Using scientific methods to study the effect of different particle sizes on the physicalchemical properties of yellow millet miscellaneous grains and rice cake compound powder,the results show that the physicochemical properties of the compound powder vary with the particle size.The particle size of the compound powder is reduced from 40 mesh to 100 mesh.In the gelatinization properties,the peak viscosity increases by 15.33%.The regeneration value decreases by 7.23% and the gelatinization temperature decreases by 10.09%.In the dynamic rheological properties,the storage modulus(G?)decreases,the loss modulus(G?)increases,and tan? increases.In silty characteristics,the water absorption rate increases by1.93%,the formation time decreases by 52%,the weakening degree decreases by 12.42%,the silty quality index increases by 18.18%,the water solubility index increases by 84.44%,and the water absorption index decreases by 13.89%.In order to improve the comprehensive quality of yellow millet miscellaneous grains hair cakes,we can analyze factors comparatively such as hydrothermal treatment resistance,anti-aging degree,viscoelasticity,processing time,water absorption rate and other factors of the compound powder.The results show that the 80 mesh compound powder is more suitable for making miscellaneous grain pastry.(3)Adopt single factor test and response surface test to optimize the processing technology of Multigrain steamed pastry,and use sensory score as evaluation indicators and response value to determine the optimal processing technique of Multigrain steamed pastry as material-liquid ratio 1:0.7,the addition of soft white sugar 5%,the fermentation time 30 min,and the fermentation temperature 32 ?.Under these conditions,the sensory score is 95.45 points.The texture of the pastry is uniform,the appearance is smooth,the color is bright,the nutrient is rich,the resilience is good,and the quality is good.(4)Adopting linear correlation analysis method and weight analysis method,the quality evaluation method of yellow millet miscellaneous grains pudding is established,aiming to scientifically and objectively evaluate the quality of steamed foods.Through linear correlation analysis,the eight indexes of sensory score,yellow-blue tone b *,hardness,weakening degree,protein content,starch contentand,powder quality index are used as the quality evaluation indicators of yellow millet cereals and fermented pastrys.The weight of each evaluation indicator is determined by the principal component analysis method,The final quality evaluation model of the yellow millet multigrain fermented pastry is Y = 0.187 × sensory score-0.154 ×hardness + 0.206 × elasticity + 0.178 × yellow-blue tone value + 0.184 × weakness + 0.185 ×powder quality index + 0.180 × protein content + 0.035 × starch content.In summary,this study uses the linear programming method to compound the formula powder of yellow millet mixed grains,and studies the influence of different particle sizes on the physical and chemical properties of the compound powder.The formula and processing technology of the cakes are optimized by using single factor and response surface test to obtain good quality cereals.Then,the linear correlation analysis and weight analysis are used to propose a scientific evaluation method for the quality of yellow millet cereals.This study provides theoretical basis and data references for the intensive processing and utilization of miscellaneous grains.