Abstract: The effects of hot air drying, microwave drying equipment, microwave heating air drying, hot air and microwave drying on the quality of instant rice have been studied.
The results show that the quality of instant rice produced by the combination of microwave and hot air is better than that of rice. Other methods. The raw materials were pretreated, microwaved (690W) for 9 minutes, and then dried at 80 °C for 40 minutes, and the prepared convenient rice had good rehydration performance. After rehydration, the rice is rich, the taste and flavor are similar to fresh rice, and the rehydration rate can reach 2,47.
Key words: convenient rice microwave drying; hot air drying
Rice is one of the staple foods that our people love, but it takes a long time to cook and is inconvenient to eat. It is difficult to adapt to the needs of modern society. To this end, China Food Industry Association decided to develop and produce convenient rice products as one of the key industry priorities in 1995.
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