发芽糙米的制备技术及制品研究进展  

Development of the germinated brown rice preparation and the product

作　　者：胡秀娟[1] 刘亚伟[1] 刘洁[1] 李元丽[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与饲料工业》2011年第12期1-4,共4页Cereal & Feed Industry

基　　金：河南工业大学2010年研究生科技创新基金项目资助(项目编号:10YJS021)

摘　　要：发芽糙米作为一种最具潜力的全谷物食物原料之一,其营养价值和保健功能已逐渐被人们所认识。通过对发芽糙米的制备、发芽糙米的主要功能性成分及其生理功能的介绍,综述了国内外发芽糙米的制备技术及其产品的开发进展,为我国开发利用发芽糙米这一功能性食品提供参考。Germinated brown rice is one of the most potential grain food, its nutrition and health function is well known by people. The preparation, main functional components and physiological function of germinated brown rice were introduced; The development status of the germinated brown rice preparation and the product domestic and abroad was summarized, which provided reference for development and utilization of function food of germinated brown rice in China.

关 键 词：发芽糙米 Γ-氨基丁酸 肌醇六磷酸 速食糙米 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]