糙米主食和糙米休闲食品开发现状  

Development Status of Staple Food and Snack Food of Brown Rice

作　　者：李瑞贞[1] 刘玉环[1] 韩东平[1] 钱菲[1] 周厚德[1] 焦帅[1] 阮榕生[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,生物质转化教育部工程研究中心,江西南昌330047

出　　处：《食品科学》2008年第8期676-679,共4页Food Science

基　　金：教育部长江学者和创新团队发展计划项目(IRT0540)

摘　　要：糙米可能成为最具潜力的全谷食物原料之一,其营养价值和保健功能也逐渐为人们所认识。本文简要介绍了糙米的主要优缺点,系统地综述了目前常见糙米主食和糙米休闲食品的加工方法、原理、营养价值和市场预测。Being one of the most potential materials for whole grain food production, brown rice has got more and more attention. The nutritional value and healthy functions of brown rice has been widely acknowledged. The advantages and disadvantages of brown rice was reviewed briefly in this paper, and also processing method and it＇s principle, nutritional value and market forecasting for current staple food and snack food made from brown rice were summarized in more detail.

关 键 词：糙米 加工方法 营养价值 市场预测 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]