人造营养强化大米的研究进展  

Design and research progress of man-made nutritional-enriched rice

作　　者：梅婷[1] 李斌[1] 崔冰[1] 贺琛[1] 王臻[1] 马美湖[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《粮食与饲料工业》2010年第12期7-9,23,共4页Cereal & Feed Industry

基　　金：国家高技术研究发展计划资助项目(项目编号:2007AA10Z310;2007AA100408);高校新世纪优秀人才支持计划(项目编号:NECT-2007073);湖北省国家杰出青年科学基金(项目编号:2007ABB016)

摘　　要：大米口感清淡,颜色诱人,其低致敏性和高消化率的特性使得它无可替代;但天然大米由于自身营养结构上的不足以及加工过程中营养的损失,长期作为主食食用,可能引起居民某些营养素的缺失,从而对身体健康造成影响。而我国大部分地区都以大米作为主食,在不改变人们食用大米习惯的前提下,人造营养强化大米在改善人体健康方面具有很大的优势。结合近年来国内外在这方面的一些研究工作,综述了人造米的加工工艺,配方设计研究及其不可替代的优势,探讨了人造米未来的发展趋势。Rice has a light taste and an attractive white color,and its characteristics of low sensitization and high digestibility make it irreplaceable.Because of the defect of nutritional structure of natural rice and its nutrient loss during the process,it will cause the lack of some nutrients and affect health when it is used as staple food for people for a long time.But the rice is used as staple food for people in most areas in our country,so the man-made nutritional-enriched rice is expected to improve health under no change of eating habit.According to some research works in recent years both at home and abroad,the process of man-made rice,design of formula and irreplaceable advantage were summarized,and its development trend in the future was discussed.

关 键 词：人造营养强化大米 加工工艺 配方设计 优势 

分 类 号：F326.11[经济管理—产业经济]