Abstract: Whole-embryonic tartary buckwheat rice was used as the main raw material with the addition of black rice, oats, rice and waxy millet, and then the mixture was reheated after freezing treatment at different temperatures in order to analyze the effect of different freezing temperatures on the quality of grain convenient porridge. The results showed that freezing curves of porridge under freezing conditions of -20 ℃, -40 ℃, -80 ℃ accord with the characteristics of general food freezing curves, -20 ℃ frozen group was slow freezing, -40 ℃, -80 ℃ frozen group was rapid freezing. Under the freezing condition at -20 ℃ and -40 ℃, the texture quality of convenient porridge decreased significantly(P<0.05), however, there were significant differences in cohesion and masticity in the -80 ℃ frozen group(P<0.05). Moreover, the chroma L* value of -20 ℃ frozen group and the chroma b* value of -40 ℃frozen group were significantly lower than that of fresh rice porridge(P<0.05). There was no significant difference between -80 ℃ frozen group and fresh rice porridge(P>0.05). Furthermore, the lower the freezing temperature, the higher the moisture content after reheating and the lower the solids content. The viscosity of the four types of atherosclerosis was as follows: Fresh rice porridge<-80 ℃ frozen group <-40 ℃ frozen group <-20 ℃ frozen group. And there was no significant difference between the contents of dietary fiber and flavone in frozen group and rice porridge(P>0.05). Overall, frozen porridge was better for quick freezing, and it works best at -80 ℃.The above results could provide some references for the processing of frozen convenient porridge.
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