摘要
以辽粳28号作为试验对象,分别对新鲜米饭和冻干米饭复水后的感官特性、营养成分和内部结构进行了研究。比较了不同冷冻温度下进行冻干处理得到的米饭与新鲜米饭感官特性之间的区别,并对冻干米饭内部微观结构进行分析。得出结论:采用-25℃冷冻温度得到的冻干米饭感官特性与新鲜米饭最接近,且随着冷冻温度的降低米饭内部微观结构孔隙渐小且趋向均匀,复水性与冷冻温度呈负相关。
Liao Short - Grain Rice 28# was used as an experiment object, the sensory characteristics, the nutrient contents and the internal structure of the fresh rice and the rehydrated frozen - dried rice were researched separately. The difference of sensory charac- teristics between the fresh rice and the frozen - dried rice obtained under different chilling temperatures was compared, and the interior microscopic structure of the frozen - dried rice was analyzed. The conclusion was as follows ： The sensory characteristics of the frozen - dried rice obtained under a chilling temperature of -25℃ was closest to that of the fresh rice, and the interior microscopic structure of the rice became gradually small and more evenly with reduction of the chilling temperature, and the rehydration was positively related to the chilling temperature.
出处
《粮食与饲料工业》
CAS
北大核心
2009年第3期9-10,共2页
Cereal & Feed Industry
基金
河南信阳农业高等专科学校青年科研基金项目
关键词
真空冷冻干燥
米饭
品质特性
复水性
微观结构
vacuum freezing - drying technology
cooked rice
quality characteristics
rehydration
microscopic structure
