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5.0min,复水率达到3.50,其他理化指标也同样显示出其优越性。
The effects of hot-air drying, microwave drying and vacuum freeze-drying 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 quality of instant 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 5.0min and up to 3.50, respectively. Additional, when vacuum freeze-drying was accepted as d...
出处
《现代食品科技》
EI
CAS
2007年第1期50-53,共4页
Modern Food Science and Technology
基金
上海市重点学科建设项目资助
项目编号:T1102
关键词
方便米饭
热风干燥
微波干燥
真空冷冻干燥
Instant rice
Hot-air drying
Microwave drying
Vacuum freeze-drying