ABSTRACT: On the basis of defining the optimum parameters of five drying processes, i.e. natural air drying, hot air drying, microwave drying equipment, electrothermal vacuum drying and freeze-drying, the effects of different drying processes on the quality of reconstituted nutrient-fortified rice were analyzed.
The results showed that the optimum technological conditions of electrothermal vacuum drying were vacuum 0.025 MPa, drying temperature 35 C and drying time 2.5 h. The cross-sectional compactness, palatability, cold rice texture and sensory evaluation were the best, and the comprehensive cooking quality and texture characteristics were the best.
Among them, heating water absorption rate 280.45%, expansion rate 268.57%, soluble solids weight of rice soup 56.657 mg/g, elasticity of rice grain 0.873 mm, cohesiveness 0.549 gs, recovery value 0.192gs; microwave power 210W, drying time 50 minutes after cooking, the appearance structure of microwave-dried rice grain is the best, hardness 3650.873 G is the smallest; temperature-90 C, drying time 24 hours of freeze-drying technology, the gel adhesion of rice grain 2788.6. 54g, chewing degree 1819.708g was the largest.
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