留胚米的研究进展  

Research Progress on Embryo-retaining Milled Rice

作　　者：王汝华[1] 高雪燕[1] 严娜[1] 王芳[1] 华泽田[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《农产品加工（下）》2017年第5期65-67,共3页Farm Products Processing

基　　金："十二五"农村领域国家科技计划课题(2011AA10A101);天津市教委项目(20130616);天津科技大学自然科学研究基金项目(20130101)

摘　　要：对留胚米的历史、留胚米的类别、留胚率的计算方法进行简单的介绍,并对留胚米的营养价值、胚芽米机的研究现状、影响留胚率的因素和留胚米贮藏保鲜等方面进行了简要阐述,同时对留胚米今后的发展提出了一些建议,以期为留胚米的开发研制提供参考。The history, categorise and the method of plumule ratio are introducted. The distinct nutritional values of embryo-retaining milled rice, the development progTess of whiteners for embryo-retaining milled rice, effect factors of plumule ratio and preservation are expounded in this paper. Based on this, suggestions for further developing of embryo-retaining milled rice are put forward, some references can be provided for the development of embryo-retaining mined rice.

关 键 词：留胚米 营养价值 留胚率 

分 类 号：TS202.1[轻工技术与工程—食品科学]