提出了一种将热风干燥、微波干燥、渗透处理相结合的新型干燥方法。以蒸煮后的东北粳米为研究对象,以成品色泽、质构、复水性能为指标,对不同干燥方式获得的产品性能进行了比较。经研究确定了最佳组合干燥工艺参数:90℃一次热风干燥80 min至物料水分含量40%,2.5 W/g微波强度下干燥10 min至水分含量20%;常温下以料液比3∶2向半干米饭中加入28%葡萄糖+15%食盐的组合渗透液,搅拌混匀10 min,静置30min,最后以90℃二次热风干燥20 min得到水分含量15%~20%、Aw 0.6左右的产品。结果显示,组合干燥方式生产周期短、能耗低,产品含有中等水分含量、低水分活度,可真空包装贮藏,复水后与新鲜米饭品质相近,是一种工业化生产方便米饭的新途径。

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.