速食全谷物蒸米微波干燥工艺优化研究  

Research on Optimization of Microwave Drying Process for Instant Whole Grain Steamed Rice

作　　者：涂向辉 朱晶 许晓岚 TU Xianghui;ZHU Jing;XU Xiaolan(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《农业科技与装备》2020年第3期43-45,共3页Agricultural Science & Technology and Equipment

基　　金：沈阳师范大学大学生创新创业训练项目(201910166326)。

摘　　要：将优质粳米与高粱等全谷物杂粮按一定比例混合,经清洗、浸泡、蒸煮、干燥、灭菌等工序处理,制成速食全谷物蒸米。采用微波干燥技术,以复水率为指标,利用响应面分析法(RSM)对干燥工艺进行优化设计。结果表明:速食全谷物蒸米最佳干燥条件为干燥时间25 min、干燥功率450 W,此条件下速食全谷物蒸米的复水率为2.85%。This study prepared instant steamed whole grain rice by mixing high-quality japonica rice and sorghum and other whole grains in a certain proportion,and through washing,soaking,cooking,drying,sterilization and other processes.By using microwave drying technology,the optimum design of drying process is carried out by using response surface analysis(RSM)with the index of rehydration rate.The results showed that the optimum drying conditions of instant whole grain steamed rice were:drying time 25 min,drying power 450 W,the rehydration rate of instant whole grain steamed rice was 2.85%.

关 键 词：速食全谷物蒸米 微波干燥技术 工艺优化 响应面分析法 复水率 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]