Drying method of convenient rice porridge

Abstract

The invention belongs to the technical field of preparation of foods, and particularly relates to a drying method of convenient rice porridge. The drying method is a vacuum microwave drying method comprising the following steps of performing dry heat pretreatment, performing cooking in boiling water, performing constant-pressure steaming, performing spreading, performing vacuum microwave drying and the like. The convenient rice porridge is dried by the vacuum microwave drying method, and the drying method has the advantages that the drying time is short, the energy consumption is small, the rehydration rate is high, the organoleptic quality is good, the yield is high, and industrialized production is facilitated.

Description

technical field [0001] The invention belongs to the technical field of food preparation, in particular to a drying method for instant rice porridge. Background technique [0002] Rice porridge has a smooth taste and rich nutrition, and is deeply loved by people all over the world, especially people in Asia. With the development of social economy and the acceleration of people's life rhythm, more and more convenience foods have entered people's lives, and their development space is also increasing. At present, the drying methods of instant rice porridge mainly include hot air drying, vacuum freeze drying, and microwave drying. These drying methods have long drying time, high energy consumption, low rehydration rate of rice porridge, poor flavor and sensory quality, and are quite different from freshly cooked rice porridge. Big. At present, the best technological condition of hot air drying instant rice porridge is 70°C, 120min, and the rehydration rate is only 2.53%, and th...

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Problems solved by technology

At present, the drying methods of instant rice porridge mainly include hot air drying, vacuum freeze drying, and microwave drying. These drying methods have long drying time, high energy consumption, low rehydration rate of rice porridge, poor flavor and sensory quality, and are quite different from freshly cooked rice porridge. Big

At present, the best technological condition of hot air drying instant rice porridge is 70°C, 120min, and the rehydration rate is only 2.53%, and the sensory evaluation of the instant rice porridge dried by this method is low, because the drying time is too long, resulting in a large number of The loss of flavor substances in rice porridge (Su Zhengbo, Yang Liping, Ma Chuang.

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