三种脱水方法对预烹调荞麦米干燥特性与品质的影响研究

Effects of Three Drying Methods on Drying Characteristics and Quality of Cooked Buckwheat

为了开发方便的速食荞麦米产品,考察了米水比例与浸泡条件对高压汽蒸熟化荞麦米的影响,并以微波真空干燥、微波对流干燥和热风干燥3种脱水方法对烹调熟化荞麦米进行干燥,对比了3种干燥技术对方便荞麦米的干燥特性及产品品质的影响。结果表明,以米水比为1∶1.5(g/m L)常温浸泡3h后获得的方便荞麦米具有最高的感官评分,在干燥特性方面,微波对流干燥时间最短,微波真空干燥其次,而热风干燥的时间分别为以上两种的4.5倍和3.1倍。微波对流干燥脱水后产品具有最高的感官评分,产品色泽和复水性明显优于热风和微波真空干燥,而微波真空干燥对荞麦米多酚含量的损失最少为22.2%。综合评价相对热风干燥方法,微波辅助干燥方法干燥速率快、时间短、品质好。

In order to develop convenient fast food buckwheat rice products,the effect of soaking and millet/water ratio before pressure cooking buckwheat on the drying kinetics and the quality of dried buckwheat rice are studied. Three dehydration methods of microwave vacuum drying（ MVD）,microwave convection drying（ MCD） and hot air drying（ HAD） are used in cooking slaking buckwheat rice drying and compared the three kinds of drying technology of convenient buckwheat rice drying characteristics and the influence of product quality. The results show that the best sensory quality is obtained when the ratio of buckwheat rice to water is 1∶ 1. 5（ g/ml）. In terms of drying characteristics,MCD used the least drying time,MVD is the second,while drying time of HAD is 4. 5 and 3. 1 times respectively. In terms of physical properties,the color and rehydration properties of products under MVD is better than that of MCD and HAD,and the loss of buckwheat meters polyphenol content is least of 22. 2%. Through comprehensive evaluation,microwave assisted drying method has the highest drying efficiency,the shortest time and the best quality.