不同蒸煮方式对黑米食味品质和米饭理化特性的影响

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中图分类号：TS213.3 文献标志码：A 文章编号：1008-0864（2026）01-0167-11

Effects ofDifferent Cooking Methods on Eating Quality of Black Rice andPhysicochemical PropertiesofCookedRice

MENGFudiel，GU Panqi²，YAO Dongping³，MOU Baohui²，PANG Xutong1，ZHOU Ruijuan 2 LIU Yu²，BAI Bin²，DENG Qiyun²，LIU Xionglunl*，SHEN Hong²*

（1.CollegeofAgronomy，HunanAgriculturalUniversity，hangsha428，China;HunanHybridiceResearchCenter，tateKey LaboratoryofHybridRice，hangha4O5，ina;3HunanBoloicalAndElectromechaicalPolytechic，Changsha4ia

Abstract：Inordertostudytheeffectofcooking methodsontheeatingqualityofblackrice，3black ricecultivar with diffrent amylose content including Sebianheimi（SBHM）），Heixiang 11（HX11） and Heihan 551（H551） were taken as materials.Traditional rice cooker and induction heating（IH）ricecooker were used to cook black rice.The cooking and eatingqualityofblack riceandthe morphological characteristics ofleaching starch were determined.The results showed thatthe eating qualityof black rice with differentamylosecontentswas significantly different.The eating qualityof SBHM with low amylose content was beter than thatof HX11 and H551 with high amylose content. Sensory evaluation showed thattheadhesiveness and springinessof black ricecooked by IHrice cooker were higher thanthoseof traditional ricecooker.IHrice cooker promoted the swelingofblack rice starch granules，destroyed the crystalline structureofstarch，andthus increasedtheamountofstarchdissolved，resultinginthethickening of the adhesivelayeronthe surface of black rice.The microscopic morphology ofblack rice cooked by IH rice cooker was smoother，andtheviscosityof black rice was increased，thus enhancing theedibletextureofblackrice.Theresults offinestructure determinationof leaching starch revealed thatIHricecookerhad no significant efecton thechain lengthdistributionofamylopectin，whereas ithad significant effecton therelativemolecularweightof starch， indicating that therelativemolecular weight had greater effect on theadhesionof rice thanthechain length distributionof amylopectin.Aboveresultsprovided theoreticalsupportandreference foroptimizing theeating quality of black rice in breeding work.

Keywords：black rice；eating quality；induction heating rice cooker；leaching starch；amylose content

水稻是我国主要的粮食作物之一，超过一半的人口以水稻为主食。（剩余20180字）