文档介绍：《现代食品科技》 Modern Food Science and Technology (总 91)

探讨干燥方法对方便米饭品质的影响

康东方1,何锦风 2,王锡昌1
(,上海 200090)(,北京 100010)
摘要:本文主要研究了热风干燥,微波干燥和真空冷冻干燥三种干燥方法对方便米饭复水时间、复水率、碘兰值、酶解率、米
汤吸光率等品质的影响及比较。结果表明,真空冷冻干燥所得到的方便米饭品质优于另外两种方法,复水时间只需要 ,复水
率达到 ,其他理化指标也同样显示出其优越性。
关键词:方便米饭;热风干燥;微波干燥;真空冷冻干燥
中图分类号:;文献标识码:A;文章篇号:1673-9078(2007)01-0050-04
Effects of Drying Methods on the Quality of Instant Rice
KANG Dong-fang1, HE Jin-feng2, WANG Xi-chang1
( of Food Shanghai Fisheries University, Shanghai 200090, China)
( Quartermaster Research Institute of the General Logistic Department of CPLA, Beijing 100010, China)
Abstract: The effects of hot-air drying, microwave drying and vacuum eeze-dryingfr on the quality of instant rice, such as the time of
rehydration, rehydrayion rate, Iodine-blue value, enzymolysis rate and absorbency of rice water, were researched. The qualityf instanto rice
produced by vacuum freeze-drying was shown to be the best among the three methods used, with which the rehydrate time and the rehydration
rate were only and up to , respectively. Additional, when vacuum freeze-drying was accepted as drying method, the other indexes are
also better that those using other methods..
Key words: Instant rice; Hot-air drying; Microwave drying; Vacuum freeze-drying

方便米饭