糙米全谷物食品研究现状与发展  

Research status and development of brown rice whole-grain foods

作　　者：安红周[1] 杨波涛[1] 李扬盛 李盘欣 

机构地区：[1]河南工业大学粮油食品学院,国家粮食局粮油食品工程技术研究中心,河南郑州450001 [2]中粮米业(大连)有限公司,辽宁大连116601 [3]河南省南街村(集团)有限公司,河南临颖462600

出　　处：《粮食与油脂》2013年第2期40-43,共4页Cereals & Oils

基　　金：中国博士后科学基金资助项目(20090460855)

摘　　要：糙米作为全谷物食品重要原料之一,其营养价值与保健功能越来越受到人们重视。为充分利用糙米营养成分,在不损失营养成分基础上,可利用一些加工新技术生产糙米全谷物食品,进而改善其品质。世界各国相继开展开发糙米全谷物食品相关研究,该文简介全谷物食品定义及国内外研究现状,综述糙米全谷物食品开发应用研究进展,并对糙米全谷物食品在我国未来发展提出几点看法,以期能更好促进我国糙米全谷物食品发展。Brown rice is used as one of the important raw materials of the production of whole grain products, and people pay more and more attention to its nutritional value and healthy function. In order to make full use of nutrition in brown rice and improve the eating quality, we can use a few processing new technology to produce brown rice whole-grain foods in the basis of no loss of nutrients, and the countries all over the world have carried out the related research of producing brown rice whole-grain foods. This paper briefly introduces the definition of whole-grain foods and its research status at home and abroad, and has systematically summarized the application and research progress of brown rice whole-grain foods. This paper also puts forward some opinions about the future development of brown rice whole-grain foods in our country in order to better promote the brown rice whole-grain food industry development.

关 键 词：全谷物食品 糙米 糙米食品 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]