以11个软米品系和一个粳米品种作为原料生产方便米饭,通过对软米的主要成分、蒸煮特性和复水性质的测定与分析,探讨方便米饭品质与大米主要成分、蒸煮特性、复水性质之间的关系。结果表明,原料大米中直链淀粉含量对蒸煮特性和复水性质的影响比较显著,原料米的蒸煮品质对方便米饭品质也有较大影响,软米较适于制作方便米饭,通过对比筛选出其中的R3和R2品系所生产的方便米饭品质优势较为突出,更加适宜作为生产方便米饭的原料。

Instant rice was prepared with 11 kinds of soft rice and one polished round rice.By measuring and analyzing the main components of the soft rice,cooking property and rehydration property,the relationship among instant rice quality and the main components of rice,cooking property and rehydration property were discussed.The results showed that amylose content in the raw rice had a significant influence on the cooking property and rehydration property.The cooking property of raw rice also have a great impact on the quality of instant rice.Soft rice is more suitable for preparing instant rice.Among them R3 and R2 are the best raw rice for preparing the instant rice.