不同加工方法对稻米产品营养素含量的影响与评价  

Influence and Appraisal of Different Rice Products Processing Methods on Nutrient Content

作　　者：彭景[1] 翁晓莹[1] 陈思远[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《扬州大学烹饪学报》2011年第4期32-34,共3页Cuisine Journal of Yangzhou University

摘　　要：参照国家标准分别对由粳稻和籼稻加工的蒸谷米、精白米及糙米产品进行主要营养素和植酸含量的测定,结果表明:不同的加工方法对产品营养素含量有一定影响,其中糙米的营养素保存最好,但比较高的膳食纤维和植酸含量可能会影响膳食中其他营养素的消化吸收;精白米营养素损失最多;而蒸谷米各种营养素含量更符合平衡膳食的要求,既能供给人体营养素,也可避免营养素在消化吸收时的相互干扰,更适合作为主食的选择。Content test of major nutrient and phytic acid in parboiled rice, high milled rice and unpolished rice respectively processed from japonica rice and indica rice shows： Different processing methods have an effect on the content of nutrient. The nutrient in unpolished rice was best preserved but high levels of dietary. fiber and phytic acid will affect the digestion and absorption of other nutrients; Nutrients lose most in high milled rice ; Various kinds of nutrients in parboiled rice meet the requirement of balanced diet, which provide necessary nutrient for human body and avoid the mutual interference of nutrients in digestion as well. Parboiled rice is an ideal choice as staple food grain.

关 键 词：稻米 营养成分 植酸 测定 

分 类 号：R151.43[医药卫生—营养与食品卫生学]