Abstract: The aim of this research is to establish a new combined drying method which utilizes hot-air drying,microwave drying and osmotic absorption to develop a new type of instant rice. Cooked round-grained rice was chosen as a test material. The color,rehydration ratio and texture were used as the evaluation indexes. Ultimate parameters of the combined drying process were determined as follows: materials were dried for 80 min to moisture content of 40%at 90 ℃ by hot-air drying,then were dried for 10 min to moisture content of 20% under 2. 5 W / g microwave,then the combined osmotic solution with 28% glucose and 15% NaCl was added into semi-dried products at solid-liquid ratio of 3∶ 2 at room temperature and the whole system was mixed for 10 min then left to stand for 30 min. Final products with 15%-20% moisture and 0. 6 Aw were obtained by 20 min second hot-air drying at 90 ℃ for 20 min. The results showed that the novel processing could contribute to cost reduction as well as keeping the vacuum-packing product with medium moisture and low water activity,which presented similar quality with fresh rice. Thus it could be a new way to process instant rice industrially.
钱平,陈潇,张晓娟,等. 方便米饭的新型组合干燥工艺[J]. 食品与发酵工业, 2013, 39(09): 83-88.
QIAN Ping,CHEN Xiao,ZHANG Xiao-juan,et al. The research on a novel combined drying process of instant rice[J]. Food and Fermentation Industries, 2013, 39(09): 83-88.