以早籼稻为原料,设定浸泡温度65、70、75℃,浸泡时间3、3.5、4 h,蒸煮温度90、95、100℃,蒸煮时间25、30、35 min,进行L9(34)正交试验,分别测定各参数组合处理所得产品的色度、营养品质和蒸煮品质.综合各品质指标选出生产蒸谷米的最佳工艺条件为:浸泡条件为65℃~70℃、3.5 h~4 h,蒸煮条件为100℃、30 min.%Parboiled rice was prepared under different soaking and steaming temperature-time using indica rice as raw material. An orthogonal test of L9(34) containing three soaking temperature(65,70,75℃), three soak-ing time(3,3.5,4 h), three steaming temperature(90,95,100℃), and three steaming time(25,30,35 min) was carried out to compare the lightness, color, nutritional quality and cooking quality of parboiled rice. The temperature-time combinations of 65℃-70℃for 3.5 h-4 h and 100℃for 30 min were recommended soaking conditions and steaming conditions, respectively. Parboiled rice produced under these conditions had adequate lightness and color intensity, higher nutritional contents and better cooking quality.
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