【摘要】 对浸泡、蒸煮、干燥等湿热处理对蒸谷米品质的影响进行了研究。结果表明,采用酸醇分步浸泡、高压蒸煮和高温高湿干燥相结合的新工艺生产的蒸谷米维生素B2 的含量较高,且产品色泽好,饭香浓,出米率高,蒸饭时间短。适宜的工艺参数为:先用1 .2% 的柠檬酸溶液浸泡2 h,再用1 .5% 的乙醇溶液浸泡1.5 h,经121 ℃高压蒸煮30 min,再用55 % 相对湿度,90 ℃热风干燥30 min,缓慢冷却2.5 h 后,立即用常规方法砻谷和碾米。更多还原

【Abstract】 The Effect of sequential soaking, boiling and drying process on the quality of parboiled rice was studied. The sequential soaking method involved in acid, alkali, ethanol solution, boiling method included steam, micerowave cooking and drying methods concerned heated air drying, vacuum drying, heated air drying after microwave drying and high dumidity drying under high temperature. The results indicated that soaking 3.5 h with citric acid first and then with ethanol, boiling 30 min, then drying by high humidity heated air with 55% relative humidity and 90℃ for 30 min and cooling for 2.5 h, then milling the rice immediately. The higher yied ratio, better sensory quality and VB 2 could be obtained. The parboiled rice has similar flavor, taste and color to the fresh cooked rice.更多还原