食品科学 ›› 2006, Vol. 27 ›› Issue (12): 498-500.
• 工艺技术 • 上一篇 下一篇
杨颖
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YANG Ying
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摘要： 本文采用碱性蛋白酶浸泡及微波热风干处理,研究该处理方法对以粳米为原料的方便米饭复水特性的影响。结果表明:碱性蛋白酶添加量为6000U/500g大米,酶解浸泡时间60min,浸泡时米水比例为1:2,微波加热处理60s,热风干燥温度80℃干燥时间30min时,方便米饭的复水时间为8min。
关键词: 微波热风干燥, 方便米饭, 复水时间
Abstract: Effect of enzymic-soak and microwave-hot air drying on rehydration time of instant rice were studied. The result is that rehydration time of instant rice is 8min when alkaline proteinase is 6000U/500g rice, enzymolysis time is 60min, percentage of rice and water is 1:2, microwave heating time is 60s, hot air drying temperature is 80℃ and drying time is 30min.
Key words: microwave-hot air drying, instant rice, rehydration time
杨颖. 酶法浸泡及微波热风干燥对方便米饭复水时间影响的研究[J]. 食品科学, 2006, 27(12): 498-500.
YANG Ying. Effect of Enzymic-soak and Microwave-hot Air Drying on Rehydration Time of Rice Time[J]. FOOD SCIENCE, 2006, 27(12): 498-500.
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