摘要
对热风干燥、微波干燥、微波加热风干燥、热风加微波干燥对方便米饭品质的影响进行了研究。结果表明，采用微彼与热风干燥相结合的工艺生产的方便米饭的品质优于其它方法。原料经前处理后，先用微波（690W）干燥9min，再用80℃热风干燥40min，制成的方便米板具有良好的复水性能。复水后饭香浓，口感和风味与新鲜米饭相似，复水率可达2．47。
Effcet of heated-air,microwave,heated-air and microwave,microwave and heated-air drying on quality of instant rice were studied. The quality of instant rice producted by microwave drying (690 W,9 min) and then by heated-air drying (80 ℃,40 min) is the best of the four methods. The instant rice has a similar favour and taste to the fresh cooked rice after rehydration in boiling water. The ratio of rehydration can be up to 2.47.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第4期19-23,共5页
Food Science
