大米受了潮或是生了虫,人们往往用暴晒的方法处理。实际上这种做法是不正确的。其理由有二:一、优质大米含水量在13%左右,暴晒会使水分过度蒸发,使米粒中水分的分布失衡,导致米的腹白部位爆裂,变成爆腰米。爆腰米一旦散碎,便形成米渣。这样的米做成饭黏性和口感都较差。同时爆腰米还极易受 Rice was tide or born worm, people often use sun exposure method to deal with. In fact this approach is not correct. There are two reasons: First, the high-quality rice moisture content of about 13%, excessive exposure to water evaporation, so that the water distribution of rice imbalance, resulting in rice white belly burst, into a burst waist rice. Once broken pieces of broken rice, they formed rice residue. Such rice rice viscosity and taste are poor. At the same time also very vulnerable to burst the waist rice