糙米加工方式对品质特性的影响  

Effect of Processing Techniques on Quality Characteristics of Brown Rice

作　　者：徐明浩 李洪岩 王静[1] XU Ming-hao;LI Hong-yan;WANG Jing(School of Food and Health,Beijing Technology&Business University,China-Canada Joint Lab of Food Nutrition and Health(Beijing),Beijing 100048,China)

机构地区：[1]北京工商大学食品与健康学院,中加食品营养与健康联合实验室,北京100048

出　　处：《食品研究与开发》2022年第8期177-184,共8页Food Research and Development

基　　金：国家自然科学基金(31901729);国家重点研发计划项目(2018YFD0400600)。

摘　　要：糙米富含多种功能成分,是一种天然、营养、健康的全谷物。然而,米糠层中纤维素、木质素等的存在,制约了糙米的加工和口感品质。各种新型加工技术已成功应用于糙米加工和口感品质的改良,但同时其对糙米的营养和储藏品质也带来了不利的影响。基于此,该文总结糙米中主要的营养活性物质,介绍糙米活性物质的功能特性;从口感特性、营养特性和贮藏特性3个方面介绍各种新型加工方式对糙米品质的影响;提出糙米适度加工的原则,主张可将“生物+物理”复合加工技术协同作用用于糙米,既能提高糙米的口感和营养价值,又能提高糙米的储藏稳定性。Brown rice is a natural,nutritious,and healthy whole grain,which is rich in various bioactive compounds. However,the presence of cellulose and lignin in the rice bran layer restricts the processing and taste quality of brown rice. Innovative processing technologies have emerged and effectively employed to improve the processing and taste quality of brown rice. However,these processing steps adversely affect the nutritional characteristics and shelf of brown rice. To bring this issue to light and encourage deliberation on solution-oriented interventions,we have summarized the major nutritionally active substances in brown rice;introduced the functional characteristics of the bioactive compounds;and the effects of various processing methodologies on the three aspects of texture,nutrition,and storage characteristics of brown rice,in this article. Furthermore,we have proposed the principles of appropriate processing of brown rice and advocated the potential of ’biological +physical’ composite processing technology in facilitating synergistic actions to improve the quality of brown rice.Thus,the maintenance of the taste and nutritional value of brown rice can serve as indicators of improved shelf life of brown rice.

关 键 词：糙米 质构 活性成分 加工方式 品质 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]