糙米食品加工与利用的研究进展  

The research progress on processing and utilization of brown rice food

作　　者：解舒乐 吴凤凤[1,2] 蔡群 杨雪松 曹菲菲 徐学明[1,2] 

机构地区：[1]江南大学食品学院,无锡214122 [2]江南大学食品科学与技术国家重点实验室,无锡214122

出　　处：《粮食与食品工业》2018年第1期1-6,共6页Cereal & Food Industry

基　　金："十三五"国家重点研发计划子课题(2016YFD0400701);粮食公益项目-碾米制粉制油节粮节能智能新装备研发与示范(201513006)

摘　　要：概述了糙米食品的营养价值和发展进程,总结归纳了糙米制品加工关键技术及糙米全谷物食品的研究进展,并探讨了糙米产业的发展趋势和应用前景。The nutritional value and development of brown rice food were introduced.The key processing technology of brown rice and the research progress of brown rice whole grain food were summarized,and the development tendency and the application prospects of brown rice were discussed.

关 键 词：糙米 营养价值 发展进程 加工技术 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]