Abstract:In this work, millet was used as the raw material for investigating the production process of millet porridge oil. The sensory score, soluble solids content and iodine blue value were used as evaluation indicators. The effects of soaking time, soaking temperature and cooking time on the quality of millet porridge oil were studied by single factor experiments, and the optimal levels of these factors were determined. On the basis of these results, the Box-Behnken experiment design was further used to construct a polynomial regression equation model, and through response surface tests, the optimal process parameters for producing millet porridge oil were determined: soaking time 41 min, soaking temperature 51 ℃, cooking time 47 min. Under these conditions, the sensory score of millet porridge oil was 84.80, the soluble solids content was 4.79 g/100 g, and the iodine blue value was 0.48 (which were close to the theoretical values, indicating that the data were reliable). In the meantime, the product obtained under such processing conditions exhibited shear thinning characteristics, which is beneficial not only to the people with difficulty in swallowing, but also to the pumping and perfusion processes in industrial production. This research provides a theoretical basis for the industrial production of millet porridge oil.
