Abstract:According to the different ripening time of grains，pre-ripening technology of coix seed was studied by atmospheric cooking，high temperature and high pressure cooking and microwave cooking，and the effects of three pre-ripening technologies on nutritional composition，texture and color of coix seed were compared and analyzed in this study.The results showed that the technological conditions of atmospheric pressure cooking were as follows：soaking at 40℃ for 2.5 h，material thickness 0.7 cm，cooking time 15 min，the process conditions of high temperature and high pressure cooking are as follows：soaking at 40℃ for 1 h，cooking at 115℃ for 3 min，the microwave pre-ripening process conditions are as follows：soaking at 40℃ for 1.5 h，microwave power 539 W，material thickness 2.8 cm，time 5 min.Compared with the raw coix seed，the fat content of coix seed pretreated by the three pre-cooked methods increased significantly，the protein content of coix seed pretreated by the atmospheric and high temperature and high pressure cooking increased，while the protein content of coix seed pretreated by the microwave cooking was close to that of the raw material.After boiling for 15 min and baking for 5 min，the elasticity，glutinosity and chewiness of the pre-cooked coix seed increased significantly，and it could be cooked with other grains.The color of coix seed was changed in different degrees by three pre-ripening processes.