我国方便米饭研究现状与发展前景  

Research Status and Development Prospect of Instant Rice in China

作　　者：王毅 刘培勇 刘孝英 桂成东 桂刚 徐琴琴 WANG Yi;LIU Peiyong;LIU Xiaoying;GUI Chengdong;GUI Gang;XU Qinqin(Dazhou Institute of Food and Drug Control,Dazhou 635000;School of Health Caring Industry,Sichuan University of Arts and Science,Dazhou 635000;Xuanhan Guihua Rice Industry Co.,Ltd.,Dazhou 635000)

机构地区：[1]达州市食品药品检验所,达州635000 [2]四川文理学院康养产业学院,达州635000 [3]宣汉县桂花米业有限公司,达州635000

出　　处：《食品工业》2021年第11期267-272,共6页The Food Industry

基　　金：达州市科技重点研发计划项目(20ZDYF0017)。

摘　　要：我国是世界稻谷主产区之一,米饭是我国人民喜爱的主食,方便米饭是继方便面之后出现的又一种主食方便食品,既符合人们的饮食习惯,又满足人们快节奏的生活需要。近年来,大量学者对方便米饭进行了研究。概述我国方便米饭的发展历程、原料适应性、生产工艺和食品添加剂等方面的研究现状,指出大米种类、大米配比、生产工艺和食品添加剂对方便米饭的食用品质和营养结构影响显著,并针对存在的问题探讨产生原因和解决方法,还通过市场调研得到相关数据,展望方便米饭的发展前景,以期为方便米饭的工业化生产与市场推广提供理论和实践依据。China is one of the main rice producing areas in the world. Rice is the favorite staple food of our people. Instant rice is another staple food after instant noodles. It conforms to people’s eating habits and meets people’s fast-paced needs. In recent years, a large number of scholars have studied instant rice. The research status of the development history, raw material adaptability, production process and food additives of instant rice in China have been summarized. It is pointed out that rice varieties, rice ratio, production process and food additives have significant effects on the eating quality and nutritional structure of instant rice. The causes and solutions to the existing problems are discussed, the relevant data are obtained through market research, and the development prospect of instant rice is prospected, in order to provide theoretical and practical basis for the industrial production and market promotion of instant rice.

关 键 词：方便米饭 生产工艺 研究现状 发展前景 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]