米水比对米饭食用品质的影响

研究米水比对米饭食用品质的影响，揭示米饭品质变化趋势，利用低场核磁共振(LF-NMR)、色差仪、质构仪等对米饭进行品质分析，通过体外消化实验，对米饭的淀粉组成及体外血糖生成指数(eGI)进行测定。结果表明，不同米水比制作的米饭品质指标之间均存在差异性(P<0.05);当米水比达到1∶1.3前，快消化淀粉(RDS)、亮度、白度、eGI等指标缓慢增长，硬度、咀嚼性等指标缓慢下降，随着进一步增加水分，变化幅度增大。综合食用品质及淀粉消化各方面指标，推荐米水比在1∶1.3～1∶1.5之间，食用品质较好。

Effect of rice to water ratio on the eating quality of cooked rice

The effect of the ratio of rice-to-water on the edible quality of rice was studied, and the changing trend of rice quality was revealed. The quality of rice was analyzed by low field nuclear magnetic resonance (LF-NMR), color difference meter and texture analyzer. The starch composition and expected glycemic index (eGI) of rice were determined by in vitro digestion experiment. The results showed that there were differences among the quality indexes of rice with different rice-to-water ratio (P<0.05). When the rice-to-water ratio reached 1:1.3, the rapidly digestible starch (RDS), brightness, whiteness and eGI increased slowly, while the hardness and chewiness decreased slowly, and the change range increased with the further increase of moisture content. According to the indexes of edible quality and starch digestion, it is recommended that the ratio of rice-to-water is between 1:1. 3 and 1:1. 5, and the edible quality is better.