微波-压力联合复热冷链米饭及其品质的研究

Study on microwave-pressure combined reheating cold chain rice and its quality

为减缓米饭微波复热过程中的失水速率,减少失水干硬对米饭品质的影响,研究采用不同压力进行复热试验,对比复热米饭碘蓝值、色差值、硬度和还原糖含量的变化,以验证方法的有效性。结果表明,复热初期采用70 kPa,复热后期采用50 kPa的分段微波加压复热米饭的碘蓝值为0.178,硬度为3122.12 g,还原糖含量为3.636 mg/g。相比320 W常压复热,70/50 kPa分段式加压复热米饭热点与中心含水率差异由5.60%下降至1.93%,硬度差异由540.82 g下降至239.59 g。加压复热可以有效抑制米饭水分的蒸发,提升温度分布的均匀性。研究为米饭复热生产工业化提供依据。

To slow down the rate of dehydration during microwave reheating of rice and reduce the impact of dehydration and hardness on rice quality,a reheating experiment was conducted under different pressures to compare the changes in iodine blue value,color difference value,hardness and reducing sugar content of reheated rice,in order to verify its effectiveness.The results show that the rice reheated by micro pressure microwave in the early stage of reheating using 70 kPa in the later stage of reheating using 50 kPa has an iodine blue value of 0.178,a hardness of 3122.12 g,and a reducing sugar content of 3.636 mg/g.Compared to 320 W atmospheric reheating,the difference in moisture content between the hot spot and center of 70/50 kPa segmented pressurized reheated rice decreases from 5.60%to 1.93%,and the difference in hardness decreases from 540.82 g to 239.59 g.Pressurized reheating can effectively suppress the evaporation of rice water and improve the uniformity of temperature distribution.The study provides a basis for the industrial reheating production of rice.