糙米营养价值及加工技术研究进展  

Research Progress on the Nutritional Value and Processing Technology of Brown Rice

作　　者：吕呈蔚 岳玉兰[1] 王政[1] 李倬林[1] 李铁柱[1] 胡济美 LV Cheng-yu;YUE Yu-lan;WANG Zheng;LI Zhuo-lin;LI Tie-zhu;HU Ji-mei(Institute of Agro-food Technology,Jilin Academy of Agricultural Sciences,Changchun,Jilin 130033,China;China International Engineering Consulting Corporation,Petrochemical Textile Business Department,Beijing 100048,China)

机构地区：[1]吉林省农业科学院农产品加工研究所,吉林长春130033 [2]中国国际工程咨询有限公司,石化轻纺业务部,北京100048

出　　处：《粮油食品科技》2020年第6期140-144,共5页Science and Technology of Cereals,Oils and Foods

基　　金：吉林省科技发展重点科技研发项目(20180201062SF,20200403063SF);吉林省农业科技创新工程杰出青年项目(CXGC2017JQ010)。

摘　　要：糙米相较于精米更好的保留了稻谷的营养价值,但由于糙米米糠层中含有植酸盐、纤维素等物质,使其口感粗糙、蒸煮性差,制约了糙米食品的发展。已有研究表明,通过现代食品加工技术手段不仅可以有效改善糙米口感粗糙、蒸煮性差等问题,还能够提高其制品的营养价值、促进人体消化吸收。综述了糙米的营养价值以及加工技术的研究进展,以期为糙米的综合利用提供一定的参考。Compared with white rice,brown rice retains the nutritional value of rice better.Hower,due to the phytate,cellulose and other substances contained in the bran layer of brown rice,it has a rough taste and poor cooking,which restricts the development of brown rice food.Some studies have shown that modern food processing technology can not only effectively improve the rough taste and poor cooking of brown rice,but also improve the nutritional value of its products and promote human digestion and absorption.This article summarizes the research progress on the nutritional value of brown rice and processing technology,in order to provide a certain reference for the comprehensive utilization of brown rice.

关 键 词：糙米 营养价值 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]