Abstract:Microwave-superheated steam hastens ripening，and its effects on the cooking quality of coarse cereals （black，red，and brown rice）were examined in our study using single-factor and orthogonal experiments.The optimal cooking time and hardness，viscosity，and elasticity values were measured under the following conditions:soaking time of 50 min，microwave temperature of 110 ℃，microwave time of 4 min，and blunt enzyme time of 10 s.The optimal cooking times and hardness values of black，red，and brown rice were 30.5，29.4，and 29.6 min as well as 4.5，4.1，and 4.0，respectively；thus，cooking rice with microwave-superheated steam was achieved.Moreover，this cooking process had a substantial stabilization effect on the coarse grains.When the three types of grains were stored at a temperature of 50 ℃ and relative humidity of 60% for 12 weeks，the fatty acid and malondialdehyde contents were less than 30 mg KOH/100 g and 25 μg/100 g，respectively.Therefore，the use of such steam can effectively inhibit the oxidation process in coarse grains.