不同干燥方式对重组营养强化米品质调控效应

Effects of different drying treatment methods on the quality of quick cooking rice

在明确重组营养强化米自然风干、热风干燥、微波干燥、电热真空干燥及冷冻干燥5种干燥工艺最佳参数基础上,分析不同干燥工艺对重组营养强化米品质调控效应。结果表明,电热真空干燥最佳工艺条件真空度0.025MPa、干燥温度为35℃、干燥时间2.5h条件下的重组米米粒横截面致密性、适口性、冷饭质地及感官评价总分最优,且综合蒸煮品质及质构特性最佳,其中,加热吸水率280.45%、膨胀率268.57%,米汤可溶性固形物重量56.657mg/g,米粒弹性0.873mm、粘聚性0.549gs、回复性值0.192gs;而微波功率210W,干燥时间50min的微波干燥米粒蒸煮后外观结构最佳,硬度3650.873g最小;温度-90℃,干燥时间24h的冷冻干燥工艺下米粒胶着度2788.654g、咀嚼度1819.708g最大。综合分析干燥工艺对强化米品质调控效应表明,电热真空干燥适于重组营养强化米品质的保持。

Based on the previous work about the best technical parameters of five drying treatment methods which included air drying, hot air drying, electric vacuum drying, microwave drying and freeze drying, this paper mainly studied the regulation effect of different drying treatment methods on the texture property and cooking quality of quick cooking rice. It demonstrated that the highest compactness, external structure, palatability and cold rice quality were achieved in electric vacuum drying when the vacuum degree, drying temperature and time were 0.025MPa, 35℃ and 2.5h, combined with other properties, including the rice texture quality and cooking quality, such as heating water absorption （280.45%） , expansion rate （268.57%） ,rice water soluble solid content （56.657mg/g） ,springiness （0.873mm） ,cohesiveness （0.549gs） and resilience （0.192gs） ,also showed that electric vacuum drying method could enhance the quality of quick cooking rice obviously. On the other side, quick cooking rice had the best external structure and the minimum value of hardness （3650.873g） dried by microwave when the microwave power was 210W and drying time was 50min. While the quick cooking rice had higher gumminess（2788.654g） and chewiness（1819.708g） in freeze drying when the drying time was -90℃ and drying time was 24h. According to the comprehensive index test data, it could be concluded that quick cooking rice reached the optimal texture property and cooking quality under electric vacuum drying.