摘要
干燥米饭是一种预糊化大米,是只需加入开水或水就可以复原成米饭的方便食品。干燥米饭由于烹调方便、保质期长,在日本近年来被作为应急食品用于防灾储备。随着人们对应急食品的要求不断提高,有必要开发烹调时间更短、保质期更长、口感更好的干燥米饭。日本佐竹公司为了满足这一需求研发了新的干燥米饭加工技术并投入产品生产。新工艺主要包括原料大米加压蒸煮、煮饭(米饭膨润化)、快速干燥等步骤,经过加压蒸煮的原料大米在煮饭后变成水分65%~70%的米饭,向此米饭均匀地喷水后使其膨胀成75%~80%的高水分米饭,再快速烘干。通过此新工艺加工的干燥米饭不仅口感好,且烹调时间可以缩短到7 min,保质期延长到7年。新开发的干燥米饭更加方便美味,可作为日本家庭储备的滚动库存食品,也适合日常生活中食用。
Dehydrated cooked rice is a type of pre-gelatinized rice product that can be reconstituted into cooked rice by simply adding boiling water or water.Due to its ease of preparation and long shelf life,dehydrated cooked rice has recently been used as emergency food for disaster prevention stockpiles in Japan.As people's demands for emergency food continue to rise,it is necessary to develop dehydrated cooked rice with shorter reconstitution time,longer shelf life,and better taste.In order to meet this demand,Japan's Satake Corporation has developed a new dehydrated cooked rice processing technology and put it into production.The new process mainly includes steps such as pressure cooking of raw rice,rice cooking and swelling,and rapid drying.After pressure cooking,the raw rice turns into cooked rice with a moisture content of 65%-70%.After evenly sprayed water on this cooked rice,it expands into high-moisture rice with a moisture content of 75%-80%,and then is rapidly dried.Dehydrated cooked rice processed using this new technology not only has a good texture but also can be reconstituted in 7 min,with a shelf life extended to 7 years.The newly developed dehydrated cooked rice offers enhanced corvenience and palatability,making it suitable both as daily consumption and rolling stock food for Japanese household reserves.
作者
西村明子
河野元信
Akiko NISHIMURA;Mttonobu KAWANO(Satake Corporation,Hiroshima 739-8602,Japan)
出处
《粮油食品科技》
北大核心
2025年第5期32-35,共4页
Science and Technology of Cereals,Oils and Foods
关键词
干燥米饭
预糊化
复原时间
吸水性
水分
储备
dehydrated cooked rice
pregelatinization
reconstitution time
water absorption
moisture content
storage
