The Shishe millet was taken as raw material to process instant millet powder in this experiment. The fineness, ultrasonic degreasing treatment and enzyme treatment were analyzed by single factor analysis to evaluate the impact on instant characteristics of millet powder. Then L9(34) orthogonal experiment was designed to further clarify the factors influence on instant millet powder. The correlation characteristics between the various instant indexes were also analyzed. The results showed that: all the fineness, ultrasonic degreasing treatment, enzyme treatment have obvious impact on the powder. The fineness influence powder wettability, solubility and the caking rate, greater fineness of 80 meshes could improve the wettability, dispersibility and reduce the rate of agglomeration, but there is a tendency to weaken the solubility of powder. The higher intensity (75%) of ultrasonic degreasing treatment could promote wettability , dispersibility and reduce agglomeration rate, but had no obvious effect on the solubility. Enzyme treatment (2 g/100 g) could promote the solubility of powder, but there was a weaker impact on the other three indicators than fineness and ultrasonic degreasing treatment. The experiment showd a significant correlation between the instant indexes. So it achieved the intended purpose of the condition selection.%以什社小米为原料制作速溶小米粉.通过单因素试验分析细度、脱脂处理和酶处理对速溶小米粉速溶性的影响,并依此设计L9(34)正交试验,进一步明确各因素对小米速溶特性的影响情况以及各速溶指标间的相关性.结果表明:小米粉的细度、超声脱脂处理、酶处理均对小米粉的速溶性有影响,其中小米粉细度对润湿性、溶解度和结块率3个速溶指标影响较大,细度为80目时可提高米粉润湿性、分散性和降低结块率,但对米粉溶解度有削弱趋势.超声脱脂强度较高时(75%)可促进米粉的润湿性、分散性和降低结块率,但对米粉溶解度影响不明显.酶处理(2g/100g)对米粉溶解度有促进作用,但对其他3个指标影响较弱于细度处理和超声脱脂处理.速溶指标之间相关性明显.
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