关键词: &alpha, -米饭； 热风干燥； 冷冻真空干燥； 粘度；

Abstract: The effects of heat-drying and freeze-drying techniques on the quality of α -instant rice were studied in this paper.The most suitable time for rice soaking at 25℃　is 150～180min.The heat dried sample was faint yellow and semi transparent. The granule appearance of this α -instant rice was wrinkled, dry and fissured. There were apparent cracks on their surface and the small openings inside were not uniform.Part of them appeared gelatinous and their water reconstitu- tion capabilities were little lower than those of freeze dried. The freeze-dried sample was white and opaque. The granule appearance of this α -instant rice was plump and smooth,and had many tiny holes inside. Their reabsorption capabilities were better. There was not much difference in α -gelatinization between the two samples.After reconstitution the hardness, stickness, elasticity and taste of heat dried sample were better than those of freeze dried sample, especially, the important mouth feel factors, stickness and elasticity won apparently higher scores. After reconstitution the quality of heat-dried sample was very close to that of fresh rice. Hence heat-drying technique is reasonable and practical for the industrialization of α -instant rice production.

Key words: &alpha, -instant rice Heat-drying Freeze-drying Stickness；