方便米饭变温压差膨化干燥工艺及品质研究

Study on Preparation of Instant Rice by Explosion Puffing Drying at Modified Temperature and Pressure and Its Properties

应用变温压差膨化干燥法制备了方便米饭,并对方便米饭的品质进行了研究。探讨了预干燥米饭水分含量和冷冻处理次数对方便米饭品质的影响。结果表明,未经冷冻的含水量41.4%的米饭经膨化干燥后在复水时间、复水特性及食味感官方面效果较好。同市售方便米饭相比较,膨化干燥法制成的方便米饭样品B具有良好的复水性能,成品复水后粘度、硬度、弹力性等口感和风味与新鲜米饭较为相似,复水时间只需8 min,复水率可达2.57。该研究表明,应用变温压差膨化法可以制备高品质的方便米饭,为方便米饭的工业化生产提供了技术支持。

Instant rice was produced by explosion puffing drying at modified temperature and pressure. The effects of moisture content of the pre-drying rice and the frequency of freezing on the quality of instant rice were studied. The results show that instant rice made of the pre-drying rice without freezing and with a moisture content of 41.4% was better than those samplesunder other treatment conditions. Compared with instant rice on sale, instant rice sample B prepared by the explosion puffing drying has good rehydration properties. The viscosity, hardness, elasticity, taste and flavor of instant rice product sample B after re-watering were similar to the fresh rice. Instant rice product sample B just needs 8.0 min to rehydrate, and the re-hydration rate can be up to 2.57. This research shows that good quality instant rice could be prepared by explosion puffing drying technology, and it provides the technical support for industrialized production of the instant rice.