大米蒸煮条件及蒸煮过程中米粒形态结构变化的研究

Studies on Rice Cooking Conditions as well as its Form and Structure Changes during Cooking Process

对不同蒸煮条件（加水量、浸泡时间与焖制时间）下米饭的质构特性和食味品质的变化趋势进行研究，结果表明：对于所选品种，当加水量为米重的1．3～1．4倍（粳米）或1．6～1．7倍（籼米），浸泡时间为30min，浸泡用水温度为25℃左右，焖制时间为20min时米饭的食味品质最佳。通过对煮饭过程中米粒表面形态结构的变化进行研究可知：生米的胚乳细胞完整，形状规则；生米浸泡后整个胚乳细胞基本完整，米粒表面结构较紧密，但有少许裂缝和空隙；米饭蒸煮完成后，淀粉完全糊化形成絮状或小块状的蓬松物质。

The texture characteristics and taste quality of milled rice processed under different values of water/rice ratio, soaking time and warm preservation time were studied. The results were as follows ： When water/rice ratio was 1.3 - 1.4 （ for milled long-grain non-glutinous rice） or 1.6 -1.7 （for milled medium to short grain non-glutinous rice）, soaking time 30 min, temperature of soaking water about 25℃ and warm preservation time 20 min, the taste quality of cooked rice was the best. The microstructures of rice grain during the cooking process were studied and the results were as follows ： before soaking of the rice, the cells of endosperms were integrated and had a regular shape; after soaking, the cells of endosperms were integrated on the whole, the structure of the surface was relatively tight, but had a little interstice ; after cooking the rice, the starch was gelatinized entirely to form floccus or puff material.