发芽糙米制备工艺研究现状  

Research status of preparation technology of germinated brown rice

作　　者：周婷[1] 程威威[1] 林亲录[1] 吴跃[1] 丁玉琴[1] 王晓映[1] 李彤[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,稻谷及副产物深加工国家工程实验室,湖南长沙410004

出　　处：《粮食与油脂》2013年第7期6-8,共3页Cereals & Oils

基　　金："十二五"国家科技支撑计划课题(2012BAD34B0202)

摘　　要：发芽糙米将是21世纪人类主食资源,是一种最具开发潜力新型功能性食品。该文介绍糙米及发芽糙米研究起源,综述发芽糙米制备工艺研究现状,概述发芽糙米制备工艺研究存在问题及未来发展方向。Germinated brown rice is the staple food of the 21 st century to human, and is a kind of novel functional foods with the most development potential. This paper introduces the research origins of brown rice and germinated brown rice, and the research status of preparation technology of germinated brown rice are introduced, and the problems existing in the preparation of germinated brown rice and the direction of future development are expounded.

关 键 词：发芽糙米 糙米 功能性食品 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]