膨化处理对热风干燥型方便米饭品质影响试验  

The Influence of Puffing Treatment on Quality of Dried Instant Rice

作　　者：陈龙[1,2] 赵妍嫣[1,2] 罗水忠[1,2] 姜绍通[1,2] 郑志 

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

出　　处：《食品工业》2014年第9期146-150,共5页The Food Industry

基　　金：安徽省科技攻关项目(11010302149)

摘　　要：探讨膨化处理对热风干燥方便米饭品质的影响,对膨化前后的方便米饭的各种性质进行了系统的对比试验。结果表明,与未经膨化处理的热风干燥方便米饭相比,膨化处理能显著提高米粒的复水特性,其复水时间缩短为2.5 min。当方便米饭含水量为6.6%,膨化温度185℃时,可达到最大膨化度2.694 cm3/g。试验还发现,碘呈色度的增加,可以提高方便米饭的膨化度。The effects of puffing treatment on the quality of dried instant rice were investigated. The results indicated that puffing treatment could improve the water recovery features markedly, and the water recovery time was shortened to 2.5 min. When the water content was 6.6%, puffing temperature was 185℃, and the puffing degree of rice can reach the maximum of 2.694 cm3/g. As the iodine in chromaticity of dried rice increased, the put.rig degree of the products also enhanced.

关 键 词：方便米饭 膨化 复水时间 碘呈色度 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]