水稻留胚米的营养价值、加工技术及产品开发研究进展  

RESEARCH PROGRESS ON NUTRITIONAL VALUE,PROCESSING TECHNOLOGY AND PRODUCT EXPOLRATION OF EMBRYO-RETAINING MILLED RICE

作　　者：熊海铮[1] 张宁[1] 孙健[1] 王寅[1] 舒小丽[1] 吴殿星[1] 

机构地区：[1]浙江大学原子核农业科学研究所,浙江杭州310029

出　　处：《核农学报》2012年第7期1031-1036,共6页Journal of Nuclear Agricultural Sciences

基　　金：农业部公益性行业专项(201103007);转基因专项(2011ZX08001-6);浙江省育种攻关(0406)

摘　　要：本文介绍了水稻留胚米的文化背景、起源及其发展,阐述了留胚米特有的营养价值、加工技术和品种对该种稻米加工的影响,并介绍了留胚米专用水稻品种选育及其产品开发现状。In the present study,the culture background,origin and development of embryo-retaining milled rice were briefed,and the distinct nutritional values of embryo-retaining milled rice were comparatively elucidated.Two aspects of processing factors such as processing technologies and rice cultivar that affect the final rate of embryo residual in rice were reviewed.Breeding for cultivar specific for embryo-retaining milled rice and the development of its products were briefly introduced.

关 键 词：留胚米 营养价值 加工技术 专用品种 

分 类 号：TS212.43[轻工技术与工程—粮食、油脂及植物蛋白工程]