Effect of processing technology and drying methods on the quality of instant millet gruel

The processing parameters and drying technique of instant millet gruel was studied to determine the optimal processing parameters by orthogonal test.Result showed the best processing parameters are the additive ratio of monoglyceride and β- cyclodextrin is 3 g / kg ∶ 5 g / kg,soaking at 55 ℃ for 40 min,then cooking for 10 min; Freezing assisted hot- air and microwave drying is the best method: freezing the gruel in- 20 ℃ for 20 h firstly,then hot- air drying in 80 ℃ for 40 min,finally drying in 240 W for 5 min with microwave. This method has the best rehydration( rehydration time of 6.5 min) and sensory quality.