大米深加工与功能元素提取与应用技术  

Rice Deep Processing and Application of Functional Components

作　　者：王晓曦[1] 郑学玲[1] 梁少华[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《粮食加工》2009年第3期34-37,共4页Grain Processing

摘　　要：以稻谷加工的产品及副产品(大米、糙米、碎米、米糠、米胚等)为原料,阐述了进一步深加工的工艺、技术、原理,主要包括以大米为主的方便食品加工技术、糙米的深加工、大米淀粉和蛋白的生产工艺、淀粉衍生物的生产、米糠综合利用技术等。Rice deep processing and the application of functional components were summarized by using rice milling products and by-products, such as rice, brown rice, broken rice, rice bran.Mainly includes by the rice convenience food process technology, the unpolished rice intensive processing, the rice starch and the protein technique of production, the starch derivative production, the rice bran comprehensive utilization technology primarily and so on.

关 键 词：大米 深加工 工艺技术 功能性元素 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]