粮油食品科技2024，Vol.32Issue(4)：54-60,7.DOI:10.16210/j.cnki.1007-7561.2024.04.006
方便米饭加工技术研究进展
Research Progress on the Processing Technology of Instant Rice
摘要
Abstract
Instant rice is a kind of convenient food,which is easy to eat,simple and quick.Instant rice not only conform to ours people's habits of eating rice,but also meets the needs of the current fast-paced life,which has developed rapidly in recent years.With the further improvement of domestic fresh rice technology and equipment,the wet instant rice industry,such as frozen instant rice,aseptic instant rice,and short-shelf-life instant rice,will be further developed.This paper summarized the main factors affecting the quality of dry instant rice,including raw material varieties,processing precision,processing technology and conditions,and focused on the key technologies of industrial processing of fresh rice,including aseptic processing,high temperature sterilization,ultra-high pressure treatment,etc.The latest research progress of extrusion and recombination instant rice was also reviewed,and the existing problems and future development direction of instant rice were discussed.关键词
方便米饭/保鲜米饭/加工技术/无菌加工/研究进展Key words
instant rice/fresh rice/processing technology/aseptic processing/research progress分类
通用工业技术引用本文复制引用
田晓红,姜平,谭斌,刘明,徐峻..方便米饭加工技术研究进展[J].粮油食品科技,2024,32(4):54-60,7.基金项目
"十四五"国家重点研发计划项目(2021YFD2100203) National Key Research and Development Project of the 14th five-year plan,China(No.2021YFD2100203) （2021YFD2100203）
