| 冻干技术对米饭品质特性影响的研究 |
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| 引用本文： | 李建芳,邬全喜,周枫,蒲彪.冻干技术对米饭品质特性影响的研究[J].粮食与饲料工业,2009(3). |
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| 作者姓名： | 李建芳 邬全喜 周枫 蒲彪 |
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| 作者单位： | 1. 信阳农业高等专科学校食品科学系,河南信阳,464000
2. 四川农业大学食品科学系,四川雅安,625014 |
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| 基金项目： | 河南信阳农业高等专科学校青年科研基金 |
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| 摘 要： | 以辽粳28号作为试验对象,分别对新鲜米饭和冻干米饭复水后的感官特性、营养成分和内部结构进行了研究.比较了不同冷冻温度下进行冻干处理得到的米饭与新鲜米饭感官特性之间的区别,并对冻千米饭内部微观结构进行分析.得出结论:采用-25℃冷冻温度得到的冻千米饭感官特性与新鲜米饭最接近,且随着冷冻温度的降低米饭内部微观结构孔隙渐小且趋向均匀,复水性与冷冻温度呈负相关.
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| 关 键 词： | 真空冷冻干燥 米饭 品质特性 复水性 微观结构 |
Influence of Freezing-Drying Technology on Quality Characteristics of Cooked Rice |
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| Abstract: | Liao Short-Grain Rice 28# was used as an experiment object,the sensory characteristics,the nutrient contents and the internal structure of the fresh rice and the rehydrated frozen-dried rice were researched separately.The difference of sensory characteristics between the fresh rice and the frozen-dried rice obtained under different chilling temperatures was compared,and the interior microscopic structure of the frozen-dried rice was analyzed.The conclusion was as follows: The sensory characteristics of the ... |
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| Keywords: | vacuum freezing-drying technology cooked rice quality characteristics rehydration microscopic structure |
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