预制条件及干燥方式对自热米饭品质的影响

Effects of Prefabrication Conditions and Drying Methods on Quality of Self-heated Rice

本实验针对目前自热米饭蒸煮品质差的问题,研究了预制条件及干燥方式对自热米饭品质特性的影响。结果表明,预处理过程中,随着加水倍数的增加,预制米饭的硬度从23373.68 g降低到1932.88 g,胶着度从17077.79减小到715.41,咀嚼度从14374.99减小到393.99,回复性从0.53减小到0.12;随着蒸煮时间的增加,预制米饭的硬度从26595.48 g降低到18696.83 g,并随后呈现上升趋势,咀嚼性从13952.22降低到10642.24。冷冻干燥和鼓风干燥方式下,加水倍数1.3,蒸煮时间40 min制备的预制米的糊化度达到最大值;微波干燥下,加水倍数0.6,蒸煮时间20 min制备的预制米的糊化度达到最大值。通过扫描电镜观察到冷冻干燥得到的预制米断面多孔粗糙,且制备的自热米饭复水后的质构特性最佳;而通过电子鼻测得鼓风干燥制备的自热米饭的香味更为浓郁。

In this study,the effects of prefabricated conditions and drying methods on the quality characteristics of self-heating rice were studied for the problems of poor cooking quality of self-heating rice. The results showed that during the pretreatment process,with the increase of water addition times,the hardness of pre-heated rice decreased from 23373.68 g to 1932.88 g,the glue degree decreased from 17077.79 to 715.41,the chewiness degree decreased from 14374.99 to 393.99,and the recovery decreased from 0.53 to 0.12.With the increase of cooking time,the hardness of prefabricated rice decreased from 26595.48 g to 18696.83 g while then increased. And the chewiness decreased from 13952.22 to 10642.24.Under freeze-drying and drum wind drying,the gelatinization degree of prefabricated rice prepared by adding water multiple of 1.3 and cooking time of 40 min reached the maximum. Under microwave drying,the gelatinization degree of prefabricated rice prepared by adding water multiple of 0.6 and cooking time of 20 min reached the maximum. Scanning electron microscopy showed that the prefabricated rice section obtained by freeze-drying was porous and rough,and the texture characteristics of the self-heating rice prepared by freeze-drying were the best after rehydration. However the self-heating rice prepared by blast-drying had more flavor.