探讨小米，水稻，高粱，燕麦等不同谷物，制作方便米饭的工艺参数；通过检查谷物的糊化度和水分来表征工艺条件合理性；结果表明，工艺条件为室温浸泡，浸泡时间为1-5h，加水量为4-8倍，蒸煮温度为100℃，蒸煮时间为10-25min，蒸煮加水量为4-8倍，得到复水时间小于5min的方便米饭成品。工艺参数与谷物本身特性有关。%The processing technology of instant rice of varied grain were investigated in this paper , including mil-let, rice, sorghum, oat. Water content and gelatinization degree were detected. The results showed that the soak-ing time on the moisture content of grains were from 1 hours to 5 hours, added water on the moisture content of grains were from 4 times to 8 times, cooking temperature was 100℃, the digestion time on the gelatinization de-gree were from 10 minutes to 25 minutes, added water on the gelatinization degree were from 4 times to 8 times. and the instant rice was got which need less than 5 minutes to rehydrate. The optimum technological parameters were different from varied crops.
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