米不可多淘久泡
<SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">米是我国人民的主食之一。用米做饭比较方便，淘洗之后，或蒸或焖均可。但是米不宜多淘，因为米中含有一些溶于水的维生素和无机盐，而且，很大一部分在米粒的外层，多淘或用力搓、过度搅拌会使米粒表层的营养素大量随水流失掉。米也不宜久泡，如果淘洗之前久泡，米粒中的无机盐和可溶性维生素会有一部分溶于水中，再经淘洗，损失更大。在淘米过程中，硫胺素损失率可达</SPAN><SPAN lang=EN-US>40</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">～</SPAN><SPAN lang=EN-US>60%</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">，核黄素和尼克酸损失率可达</SPAN><SPAN lang=EN-US>23</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">～</SPAN><SPAN lang=EN-US>25%</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">，蛋白质、脂肪、糖等也会有不同程度的损失。此外，米久泡之后还会粉碎。</SPAN><SPAN lang=EN-US><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></SPAN>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN lang=EN-US><SPAN style="mso-spacerun: yes"> </SPAN></SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">因此，淘米时应注意：</SPAN> <SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">用凉水淘洗，不要用流水或热水淘洗；</SPAN> <SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">用水量、淘洗次数要尽量减少，以去除泥沙为度；</SPAN> <SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">不要用力搓和过度搅拌；</SPAN> <SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">淘米前后均不应浸泡，淘米后如果已经浸泡，应将浸泡的米水和米一同下锅煮饭。</SPAN><SPAN lang=EN-US><o:p></o:p></SPAN></FONT></P>
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