真空冷冻干燥对方便米饭理化性质的影响

Influence of Vacuum Freeze-Drying on Physicochemical Property of Instant Rice

采用电子扫描显微镜(SEM)和X-射线衍射图谱法,对热风干燥和真空冷冻干燥处理的方便米饭的微观结构和结晶结构进行分析。结果表明:真空冷冻干燥法制备的方便米饭表面形成蜂窝状的均匀孔隙结构,纹理比较有规则,无裂痕,同时结晶度较低;而热风干燥的方便米饭结构紧密,无明显空隙,淀粉结晶度较高。

By adopting electronic scanning microscope（SEM） and X-ray diffraction atlas method,microscopic and crystal structures of instant rice treated with hot air drying and vacuum freeze drying were analyzed.The results showed that： honeycomb-shape hole structure forms on the surface of the instant rice made by vacuum freeze-drying,and its texture is more regular.It does not have fissure and its crystallinity is lower.On the contrast,the structure of instant rice made by hot air drying is compact,it has no obvious hole structure,and its starch crystallinity is higher.