摘要:随着生活节奏的加快，速食米粉易于携带、食用方便等特点成为米粉市场新的增长点，而且其相对于方便面而言，属于非油炸方便食品，符合“健康、营养”的消费理念。目前，速食米粉还存在复水后口感绵软、容易断条，蒸煮损失，复水时间较长等问题，这些都制约了速食米粉市场的发展，所以品质上进行深入和系统的研究。干燥是生产速食米粉的关键，干燥方法对速食米粉的复水性有较大的影响，本实验主要研究速食米粉的干燥工艺，将米粉进行热风干燥（40℃，60℃，80℃，100 ℃，120 ℃）、微波干燥(低火、中低火、中火、中高火、高火)和冷冻干燥，实验结果得出，随着热风和微波干燥温度的增大，米粉形成的多孔结构越多，其复水性越好。而热风干燥中的温度过高，米粉外部会产生壳化现象，微波干燥火力太大，米粉会出现焦化现象，因此热风和微波干燥温度都不宜过高。在三种干燥方式中，冷冻干燥后的米粉复水性最好、其次是微波干燥、最后是热风干燥。

关键字： 米粉；干燥；速食；复水性；温度 

Drying process and design of instant rice flour

Abstract: With the acceleration of the pace of life, instant rice noodles are easy to carry and convenient to eat, which has become a new growth point for the rice noodle market. Compared with instant noodles, it is a non-fried instant food and meets the concept of “healthy and nutritious” consumption. At present, instant rice noodles have the problems of soft texture, easy broken strips, cooking loss, and long rehydration time after rehydration. These all constrain the development of instant rice noodle market, so the quality has been deeply and systematically studied. Drying is the key to the production of instant rice noodles. The drying method has a great influence on the rehydration of instant rice noodles. This experiment mainly studied the drying process of instant rice noodles and dried the rice noodles in hot air (drying temperature 40°C, 60°C, 80°C, 100°C, 120°C), microwave drying (low fire, medium low fire, medium fire, medium high fire, high fire) and freeze-drying, experimental results show that with the increase of hot air and microwave drying temperature, the more porous structures that are formed, the better their rehydration. However, when the temperature in the hot air drying is too high, shelling occurs outside the rice flour. The microwave drying power is too large and the rice flour will appear coking. Therefore, the hot air and the microwave drying temperature should not be too high. Among the three drying methods, the rehydration of rice flour after freeze-drying is the best, followed by microwave drying and finally hot air drying.

Key words: rice flour; drying; fast food; rehydration; temperature

目录

1 绪论 1

1.1 米粉 1

1.1.1 米粉概述 1

1.1.2 米粉的分类 1

1.1.3 米粉生产的基本原理 2

1.2 速食米粉 2

1.3 速食米粉研究现状 2

1.4 干燥工艺 3

1.4.1 常用的干燥工艺 3

1.4.2 拟用的干燥方法及原理 4

1.4.3 干燥过程 6

1.5 选题意义 6

1.6 研究的主要内容 7