干制米粉干燥工艺的研究进展  

Research Progress on Drying Technology of Dried Rice Noodles

作　　者：杨湘良 尹航 宁文章 黄燕华 陈日源 梁燕理 YANG Xiangliang;YIN Hang;NING Wenzhang;HUANG Yanhua;CHEN Riyuan;LIANG Yanli(Guangxi Grain Oil Science Research Insititute Co.,Ltd.,Nanning,Guangxi 530000,China)

机构地区：[1]广西粮油科学研究所有限公司,广西南宁530000

出　　处：《农业研究与应用》2023年第1期16-20,共5页Agricultural Research and Application

摘　　要：干制米粉因货架期长、易贮藏和食用方便而受到市场青睐。米粉干燥方法诸多,差异较大。本文基于干燥工艺原理将现有的米粉干燥工艺分为传统热风干燥和不以热风干燥为基础的新型干燥工艺,再结合米粉产品的特点分析了热风干燥、联合干燥、真空冷冻干燥、红外线干燥等在米粉干燥应用上的优劣势,对干制米粉的实际生产提出了建议,并对其干燥工艺的发展方向进行了展望。Dried rice noodles gained popularity in the market because of its long shelf life,convenient storage and simple eating method.There were many drying methods for dried rice noodles,and they were really different.Based on drying process,this article divided rice noodle drying technologies into traditional hot air drying process and new drying process without hot air.Considering characteristics of rice noodles products,the advantages and disadvantages of hot air drying,combination drying,vacuum freeze drying,infrared drying and other methods were analyzed,thus putting forward suggestions on dried rice noodles production and development direction of drying technologies.

关 键 词：干制米粉 传统干燥工艺 新型干燥工艺 研究进展 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]