稻米食味品质影响因素研究进展

随着生活质量与消费水平的提高，消费者稻米消费观念已从“吃得好”转变为“吃得健康”，对稻米食味品质和营养品质提出更高要求。稻米食味品质是衡量稻米品质的重要指标，受多种因素的影响。稻米中各营养组分的含量、结构、相互作用及其呈现的理化性质是导致稻米食味品质差异的主要原因，此外，不同蒸煮方法下采用不同的米水比、蒸煮压力、蒸煮温度亦使稻米呈现出不同食味品质，显著影响着稻米可接受度。稻米食味品质虽与加工精度呈正比，但过度加工可导致稻米营养成分大量流失及人体糖分摄入过高，故平衡稻米食味品质与营养品质的适度加工技术成为了当前研究的重要方向。本文总结了稻米的营养组分、理化性质、蒸煮方法及加工精度等因素对稻米食味品质的影响规律，概述了未来稻米食味品质的研究与发展方向，为稻米食味品质的改善和稻米品种的改良提供了理论参考。

Research progress on influencing factors of rice eating quality

With the improvement in living standards, consumers'' demand for rice has evolved from a mere preference for taste to a pursuit of health. Consequently, their expectations regarding the flavor and nutritional content of rice have become increasingly stringent. The eating quality of rice, a pivotal determinant of its overall quality, is subject to influence by numerous factors. Among these, the composition, structure, interactions, and physicochemical properties of various nutrients are the primary elements contributing to disparities in the eating quality of rice. Additionally, diverse cooking techniques that alter the ratio of rice to water, as well as pressure and temperature, significantly impact the flavor profile of rice, which in turn greatly influences consumer acceptance. Moreover, while the eating quality of rice is directly correlated with the precision of its processing, excessive processing can lead to a substantial loss of nutrients and an excessive intake of sugars. Therefore, identifying a balance between moderate processing techniques that preserve both the eating quality and nutritional value of rice is currently a major research focus. This paper reviews domestic and international literature to summarize the various factors affecting the eating quality of rice, including nutritional components, physicochemical properties, cooking methods, and processing accuracy. It also delineates the future research directions for enhancing the eating quality of rice, thereby providing a theoretical foundation for improving rice varieties.