Abstract:In order to effectively improve the nutritional value and food quality of self-heating cooked rice，the brown rice，germinated brown rice，black rice，mung bean，red bean，wheat and barley brown rice were taken as the research object.Firstly，the changes of water absorption and expansion rate of seven kinds of whole grains before and after high-temperature fluidization treatment were studied.Then，the hardness of seven kinds of whole grains added to self-heating cooked rice at 4 ℃ for 0，1，14 d and reheating after 14 d was measured，and the suitable whole grains added to self-heating rice were screened out.In addition，the soaking time of selected whole grains and the method of adding into self-heating cooke rice were optimized.Finally，with the goal that the amount of whole grains accounts for 30% of the total quality of self-heating cooked rice，the selected whole grains are designed in pairs for sensory evaluation to obtain a combination with better food quality.The results showed that the cooking quality of whole grains was improved after high temperature fluidization treatment，and the types of whole grains suitable for adding to self-heating cooked rice were red bean，mung bean，black rice and wheat.And the best cooking process was that fluidized mung bean and red bean were soaked for 1 h，while fluidized wheat and black rice were soaked for 0 h，all cooking after mixing with white rice.Three combination formulas with good food quality were obtained：fluidized red bean 15%，fluidized mung bean 15%；fluidized mung bean 15%，fluidized black rice 15%；fluidized red bean 10%，fluidized black rice 20%.