糙米食品研究现状及发展趋势  

Research and development of brown rice products

作　　者：王立[1] 段维[1] 钱海峰[1] 张晖[1] 齐希光[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2016年第2期236-243,共8页Food and Fermentation Industries

基　　金：国家"十二五"科技攻关项目(2012BAD37B08-3);863计划(2013AA102203-7)

摘　　要：稻米是我国主粮之一,现代加工技术由于片面追求高精度,而使得糊粉层和胚芽中的营养成分大部分被除去,导致营养失衡,继而引发糖尿病、肥胖症、心血管病等慢性病,因此,全谷物食品成为一个开发和利用的热点。作为全谷物食品的重要原料之一,糙米能有效降低心脑血管疾病、糖尿病和恶性肿瘤等相关慢性疾病的风险。目前为止,世界各国已相继开发出了发芽糙米、糙米饼干、糙米面包、糙米饮料和糙米粉等多种糙米食品。文中首先介绍了糙米中的多种营养因子的营养价值和功能特性,如谷胱甘肽、膳食纤维、γ-氨基丁酸和谷维素等;其次,介绍了国内外发芽糙米食品和焙烤糙米食品等多种类型的糙米食品的加工技术及研究现状,最后,分析了糙米食品的开发中所存在的问题,并对发展趋势进行了探讨。Rice is one of the most important staple food in China. Modern rice of wheat processing removed most of the functional ingredients in bran. This can cause people having diabetes,obesity and cardiovascular disease.Hence,whole grain foods have been got to the consumer＇s attention. As one of the important raw materials for whole grain products,brown rice can effectively decrease the risk of some chronic disease,such as cardiovascular diseases,diabetes and malignancies. So brown rice foods are now popular throughout the world for its health benefits. Several brown rice products are in the market,such as germinated brown rice,brown rice biscuits,brown rice breads,brown rice beverage and brown rice flours. The nutrients and functional ingredients of brown rice,such as glutathione,dietary fiber,γ-aminobutyric acid and oryzanol are summarized in this paper. The brown rice foods and their processing technology were also introduced. At last,the development tendency of brown rice products are discussed.

关 键 词：糙米 全谷物 营养 食品加工 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]