方便米饭变温压差膨化干燥工艺及品质研究

天津农学院学报 ›› 2012, Vol. 19 ›› Issue (1): 23-26.

方便米饭变温压差膨化干燥工艺及品质研究

程莉莉^1,2, 何新益^{1,通讯作者}, 张欣³

1. 天津农学院食品科学系,天津 300384;
2. 安徽农业大学茶与食品科技学院,合肥 230036;
3. 天津中日水稻品质·食味研究中心,天津 3000384;

收稿日期:2011-11-02 出版日期:2012-03-20 发布日期:2019-11-12
通讯作者: 何新益（1974-）,男,湖南郴州人,副教授,博士,主要从事农产品研究与开发。E-mail：hedevid@163.com。
作者简介:程莉莉（1986-）,女,安徽宣城人,在读硕士,主要从事农产品研究与开发。E-mail：chengll5@126.com。
基金资助:
科技部科技人员服务企业行动项目“傲绿公司有机糙米茶饮料研发项目”（2009GJA10032）

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

CHENG Li-li^1,2, HE Xin-yi^{1,Corresponding Author}, ZHANG Xin³

1. Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China;
2. College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China;;
3. China-Japan Joint Center on Palatability and Quality of Rice in Tianjin, Tianjin 300384, China

Received:2011-11-02 Online:2012-03-20 Published:2019-11-12

摘要/Abstract

摘要： 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。

关键词: 方便米饭, 膨化干燥, 食用品质

Abstract: 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 samples under 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.

Key words: instant rice, explosion puffing drying, eating quality

中图分类号:

TS210.4

程莉莉, 何新益, 张欣. 方便米饭变温压差膨化干燥工艺及品质研究[J]. 天津农学院学报, 2012, 19(1): 23-26.

CHENG Li-li, HE Xin-yi, ZHANG Xin. Study on Preparation of Instant Rice by Explosion Puffing Drying at Modified Temperature and Pressure and Its Properties[J]. Journal of Tianjin Agricultural University, 2012, 19(1): 23-26.

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