米制品抗老化研究的发展与展望  

Development and prospect of anti-aging research on rice products

作　　者：陈凤莲[1] 孙贵尧 郭银梅 贺殷媛[1] 吉语宁 张娜[1] CHEN Feng-lian;SUN Gui-yao;GUO Yin-mei;HE Yin-yuan;JI Yu-ning;ZHANG Na(Food Engineering College,Harbin University of Commerce,Harbin 150076,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《粮食与油脂》2022年第4期39-44,共6页Cereals & Oils

基　　金：黑龙江省科技重大专项资助(2020ZX08B02);国家自然科学基金面上项目(31871747);国家重点研发计划(2021YFD2100902-3);2021中央支持地方高校改革发展资金人才培养项目-三减健康米制食品品质调控与关键技术研究;中央财政支持地方高校发展专项资金优秀青年人才支持计划项目。

摘　　要：从物理法抗老化、酶法抗老化、添加剂法抗老化方面,论述了近几年来国内外米制食品加工方法基础理论研究进展与具体应用现状,以期为米制食品加工方法的改进提供借鉴。From the aspects of anti-aging by physical method,anti-aging by enzymatic method and anti-aging by additive method,the basic theoretical research progress and specific application status of rice products processing methods at domestic and abroad in recent years were discussed,hoping to provide a reference for the improvement of rice products processing methods.

关 键 词：米制食品 淀粉 抗老化 添加剂 酶 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]