文档介绍:1
2
Α
Α
1
2 0 0 3 年 3 月农业机械学报第 34 卷第 2 期
干燥方法对营养强化方便米饭复水性的影响
佟月英孙永海石晶
【摘要】对常见几种干燥方法对营养强化方便米饭复水性的影响进行了图像分析和对比试验。试验结果表
明: 经真空冷冻干燥方法处理的方便米饭, 米粒内部结构疏松、多孔, 易于水分的浸入, 其复水时间明显短于微波热
风干燥米饭的复水时间。真空冷冻干燥是最适合的营养强化方便米饭干燥方法。
关键词: 食品加工技术方便米饭复水性图像分析
中图分类号: T S210 4 文献标识码: A
Effects of D ry ing M ethods on Recon stituability of In stan t
R ice w ith In ten sif ied Nutr ition
Tong Yueying Sun Yonghai Sh i J ing
(J ilin U n iversity )
Abstract
In th is paper, the effects of som e traditional drying m ethods on the recon stituab ility of
in stant rice w ith in ten sified nu trition w ere investigated by m ean s of rice im age analyses and
experim ents. T he resu lts show that the in ternal structu re of the rice dried by vacuum freeze
drying appears to be po rou s, hygro scop ic and spongy. T he recon stitu ted tim e of dried rice by
vacuum freeze drying is eviden tly sho rter than that by m icrow ave o r ho t air drying. V acuum
freeze drying is a low temperatu re operating, w h ich is su itab le fo r in stan t rice w ith in ten sified and
heat sensitive nu trition.
Key words Food p rocessing techno logy, In stan t rice, R econ stituab ility, Im age analysis
性化淀粉。方便米饭加工主要工艺是蒸煮, 这个阶
引言
段就是大米中淀粉糊化的过程。煮完的大米再进行
方便米饭是以大米为原料、采用先进生产工艺营养强化, 然后放入干燥器中干燥, 脱水后的米即为
制成的一种米制品。经过营养强化的方便米饭既有化米, 这种米加入一定量开水, 再放置数分钟, 使
米饭的营养强化功能, 又满足了人们快速即食的要其恢复糊化状态, 即可得到营养强化