Title:
米製インスタント主食の乾燥方法
Document Type and Number:
Japanese Patent JP6726241
Kind Code:
B2
Abstract:
The invention provides a method for drying an instant rice staple food. The method comprises the following steps: (1) manufacturing rice into a rice staple food; (2) performing microwave vacuum drying on the rice staple food at a vacuum degree of 0-0.08MPa and power of 600-2000W, drying the moisture content of the rice staple food to be 40-50 weight percent; (3) drying the rice staple food at high temperature of 70-110 DEG C and high relative humidity of 40-60 percent until the moisture content of the material is 15-20 weight percent; and (4) reducing temperature and humidity of the staple food, drying at a temperature of 30-40 DEG C and relative humidity of 20-30 percent until the moisture content of the material is 7.5-12.5 weight percent. By utilizing the combined drying mode of firstly microwave vacuum drying and high-temperature high-humidity drying, the drying time can be shortened, and energy consumption can be reduced; the rice staple food has short rehydration time and high rehydration capability, and the excellent sensing quality can be kept.
Inventors:
Hayashi Parent Record
Zhao Thought
Reply
Dingkoto
Toshitaka Hayashi
Yang Tao
Xiaohua Hana West
Korea Bunho
Lee Jiang
Zhao Thought
Reply
Dingkoto
Toshitaka Hayashi
Yang Tao
Xiaohua Hana West
Korea Bunho
Lee Jiang
Application Number:
JP2018161206A
Publication Date:
July 22, 2020
Filing Date:
August 30, 2018
Export Citation:
Assignee:
Central South Forest Industry University of Technology
International Classes:
F26B5/04; A23L7/10; A23L7/109; A23L7/113; F26B23/08; F26B25/00
Domestic Patent References:
| JP1225449A | ||||
| JP1281047A | ||||
| JP11346690A | ||||
| JP10108638A |
Attorney, Agent or Firm:
Hiroe Associates Patent Office