为考察半干法磨粉过程中润米时间对大米粉粉质特性及鲜米粉质量的影响，本研究选用了不同润米时间条件下的大米原料进行半干法磨粉并制备鲜米粉。以可以实现半干法磨粉的24 h润米时间作为阳性对照，分析和比较不同润米时间的大米粉粒径分布、破损淀粉含量、糊化特性等粉质特性以及鲜米粉的蒸煮损失、感官评价等制品品质特性，以确定获得同样效果的最短润米时间。研究结果显示：润米6 h后进行半干法磨粉可以获得与24 h润米时间同样的大米粉粒度分布、破损淀粉含量、最高粘度和最低粘度等粘度特性。用此大米粉制备的鲜湿米粉产品，获得了理想的蒸煮损失率和可接受的感官评分值。以上结果表明，润米6 h是获得如润米24 h同样的大米粉及鲜湿米粉品质特征的理想润米时间。

The influence of different soaking times, used in the semi-dry milling process, on the farinographical properties of rice flour and fresh rice noodles was studied. Different rice flours were produced from the rice soaked for different times by semi-dry milling and then used to prepare rice noodles. The flour produced from rice that had been soaked for 24 hours was selected as the positive control. The particle size distribution, damaged starch content, and pasting properties of the prepared rice flours as well as the cooking loss and sensory quality of the fresh rice noodles were analyzed and compared in order to determine the shortest soaking time needed to achieve the same quality as the control rice. The results showed that the particle size distribution, damaged starch content, and maximum and minimum viscosities of the flour produced from rice soaked for six hours were the same as those of the control. The fresh rice noodle obtained from this particular rice flour sample exhibited ideal cooking loss and acceptable sensory evaluation scores. These results indicate that six hours of rice soaking time is required to obtain ideal quality characteristics of rice flour and fresh rice noodle comparable to those produced after 24 hours of soaking.

湖南省科技厅科学发展计划专项资金项目（2014FJ100）;农业部公益性行业（农业）科研专项（201303070）