模拟供应动车组微波营养套餐中米饭的生产工艺,采用6种不同的米饭蒸煮方式,在两周的货架期内与常规水浴加热米饭进行对比.通过测定米饭的水分含量、质构参数(硬度、黏着性、弹性、凝聚性和咀嚼性等)、微观形态等特性,对比得出60℃水浴30min,取出后在25℃下放置30min,后以400W功率微波加热6min,取出后保温10min为最优化的微波营养套餐米饭蒸煮工艺.这种水浴微波混合加工工艺生产的米饭在4℃储存条件下,在14d货架期内微波复热后仍可较好地保证米饭的品质.%Processing technique of rice in nutritional meal which is provided in the Electric Multiple Unit (EMU) is imitated in this experiment. There are 6 different kinds of methods of cooking rice. It compares the effects of shelf period in two weeks and conventional water bath heating rice. By measuring moisture, quality and structure parameters (hardness, tackiness, elasticity, coherence and chewiness) and microstructure, it can get that the optimized processing technique is that water bath heat the rice in 60 ℃ for 30 min and cools down in 25 ℃ for 30 min and heats for 6 min by using 400 W microwaves. By doing so, the rice in nutritional meal that stored in 4 ℃ can maintain the best quality by microwave reheating after 14 days shelf life.
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