Effect of processing methods on sensory quality and rehydration ratio of instant rice

摘要

Instant rice is a fast food, it's characterized as easy to cook and stable to store, and is widely consumed in these days. However, the rehydration ratio of the instant rice is not accepted by most consumers. In this case, new effective method to improve the rehydration ratio is urgent for instant rice industry. In order to optimize the rehydration ratio of the instant rice, factors such as rice and water ratio, cooking methods, drying methods, on the rehydration ratio, grain morphology, and sensorytaste of the instant rice were investigated. Results indicated that rice and water ratio, cooking capability are two key factors of influencing sensory quality and rehydration ratio of instant rice. The rice and water ratio showed similar effect on the sensory quality and rehydration ratio of instant rice. The comparison of microwave and electrical rice cooker boiled methods showed that the sensory quality and rehydration ratio of the instant rice prepared by electrical rice cooker boiled method was superior to that of the microwave. The comparison of hot air drying and vacuum drying methods showed that there is no obvious difference between the two drying methods as the sensory quality and rehydration ratio of the instant rice were evaluated.