Effects of Prefabrication Conditions and Drying Methods on Quality of Self-heated Rice

In this study,the effects of prefabricated conditions and drying methods on the quality characteristics of self-heating rice were studied for the problems of poor cooking quality of self-heating rice. The results showed that during the pretreatment process,with the increase of water addition times,the hardness of pre-heated rice decreased from 23373.68 g to 1932.88 g,the glue degree decreased from 17077.79 to 715.41,the chewiness degree decreased from 14374.99 to 393.99,and the recovery decreased from 0.53 to 0.12.With the increase of cooking time,the hardness of prefabricated rice decreased from 26595.48 g to 18696.83 g while then increased. And the chewiness decreased from 13952.22 to 10642.24.Under freeze-drying and drum wind drying,the gelatinization degree of prefabricated rice prepared by adding water multiple of 1.3 and cooking time of 40 min reached the maximum. Under microwave drying,the gelatinization degree of prefabricated rice prepared by adding water multiple of 0.6 and cooking time of 20 min reached the maximum. Scanning electron microscopy showed that the prefabricated rice section obtained by freeze-drying was porous and rough,and the texture characteristics of the self-heating rice prepared by freeze-drying were the best after rehydration. However the self-heating rice prepared by blast-drying had more flavor.