本文主要研究了热风干燥，微波干燥和真空冷冻干燥三种干燥方法对方便米饭复水时间、复水率、碘兰值、酶解率、米汤吸光率等品质的影响及比较。结果表明，真空冷冻干燥所得到的方便米饭品质优于另外两种方法，复水时间只需要5.0min，复水率达到3.50，其他理化指标也同样显示出其优越性。

The effects of hot-air drying, microwave drying and vacuum freeze-drying on the quality of instant rice, such as the time of rehydration, rehydrayion rate, Iodine-blue value, enzymolysis rate and absorbency of rice water, were researched. The quality of instant rice produced by vacuum freeze-drying was shown to be the best among the three methods used, with which the rehydrate time and the rehydration rate were only 5.0min and up to 3.50, respectively. Additional, when vacuum freeze-drying was accepted as drying method, the other indexes are also better that those using other methods.

上海市重点学科建设项目资助（T1102）