干燥方式对蒸谷米品质的影响

以稻谷为原料,以蒸谷米水分含量、出米率、整米率、裂纹率、出饭率、膨胀率、蛋白质含量以及感官评定为评价指标,系统地比较微波干燥、低温干燥、热风直接干燥、分段干燥、三段缓苏干燥这5种不同的干燥工艺对蒸谷米品质的影响。结果表明:在5种不同的干燥工艺中,低温干燥的效果最好。即浸泡温度45℃,浸泡时间5h,浸泡压力150kPa,蒸煮温度100℃,蒸煮时间10min,干燥温度90℃,干燥时间30min所得蒸谷米品质最好。

Effect of drying methods on the quality of parboiled rice

With rice as raw material, water content, milled rice rate, rate of whole rice, crack rate, come out rate, expansion rate, protein content and sensory evaluation as evaluation indexes, the effect of microwave drying, low-temperature drying, direct drying with hot air, sectionally drying, and three-stage delayed drying on the quality of parboiled rice were studied.The results showed that the effect of low temperature drying was the best among the five different drying processes. When the soaking temperature 45℃, soaking time of 5 h, water pressure was 150 kPa, cooking temperature 100℃ for 10 min, drying temperature 90℃ for 30 min, the quality of parboiled rice was the best.