不同干燥方式制备方便米饭的品质比较  

Effect of Different Drying Methods on the Quality of Instant Rice

作　　者：郑志[1,2] 张建朱[1] 王丽娟[1] 罗水忠[1,2] 姜绍通[1,2] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《食品科学》2013年第2期63-66,共4页Food Science

基　　金：安徽省201 1年度科技计划项目(1 1010302149)

摘　　要：比较研究热风干燥、微波干燥和真空冷冻干燥对方便米饭复水时间、复水率、表面微观结构和感官品质的影响。结果表明:热风干燥制备方便米饭最佳干燥条件为干燥温度60C、干燥时间120min微波干燥最佳干燥条件为干燥功率450W、干燥时间25min真空冷冻干燥最佳干燥条件为板层控制温度60C、干燥时间15h。对3种干燥方式制备的方便米饭表面扫描电镜分析表明:真空冷冻干燥制备的方便米饭表面纹理有规则,较少裂痕,表面空隙致密均匀,具有最利于复水的表面微观结构;经真空冷冻干燥的方便米饭,复水时间5min,复水率可达3.4,复水特性与感官品质均优于其他两种干燥方式制备的方便米饭。The effects of three drying methods such as hot air drying, microwave drying and vacuum-freeze drying on rehydration time, rehydration rate, surface microstructure, internal structure, and sensory and physiochemical parameters of instant rice were investigated. The optimal drying parameters were found to be 60℃ and 120 rnin for hot-air drying, 450 W and 25 min for microwave drying, and 60 ℃ and 15 h vacuum-freeze drying. SEM observation showed regular surfaces of vacuum- freeze dried rice with less cracks and compact, homogeneous gaps and the most beneficial microstructure for rehydration; a rehydration rate of 3.4 and better sensory quality compared to instant rice dried by two other methods was obtained after rehydration for 5 min.

关 键 词：热风干燥 微波干燥 真空冷冻干燥 方便米饭 

分 类 号：TS201.1[轻工技术与工程—食品科学]