生物发酵对糙米品质影响研究进展  

Research Progress on the Effect of Biological Fermentation on Brown Rice Quality

作　　者：叶彦均 谭斌 乔聪聪 张笃芹 刘春 YE Yanjun;TAN Bin;QIAO Congcong;ZHANG Duqin;LIU Chun(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China;Institute of Cereal Processing Science and Technology,Academy of National Food and Strategic Reserves Administration,P.R.C.,Beijing 100037,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]国家粮食和物资储备局科学研究院,粮油加工研究所,北京100037

出　　处：《食品工业科技》2022年第10期466-474,共9页Science and Technology of Food Industry

基　　金：国家重点研发计划(2018YFE0206300);国家粮食和物资储备局科学研究院自主选题科研计划课题(ZX2016)。

摘　　要：糙米中除富含蛋白质、膳食纤维、淀粉、脂质等人体代谢所必需的基本营养成分外,还含有诸多对人体具有健康功效的生物活性物质,但由于皮层的作用,使糙米存在不易煮熟、口感粗糙、食味品质不佳等问题,极大限制了糙米产品的消费和推广。大量研究证实,生物发酵能够通过微生物及其酶的生物化学修饰过程,有效提升糙米的营养及食用价值,是目前改善糙米产品品质的关键手段之一。本文首先从食用、加工和功能特性三个方面详细介绍了生物发酵对糙米品质的有利影响,汇总归纳了生物发酵技术在糙米加工的国内外研究及应用现状,提出了近年来生物发酵技术带来的糙米产品更新及品质改善,最后对糙米生物发酵加工未来的研究和发展方向进行了展望,旨在为生物发酵技术在糙米加工中的应用以及糙米品质的全面提升提供理论参考。生物发酵技术在糙米加工领域具有极大的应用潜力,未来会继续朝着发酵菌种选育、工艺优化、设备改良及规模化生产、安全性提升、高功能价值产品研发等方向发展。The brown rice is rich in protein, dietary fiber, starch, lipids and other essential nutrients for human metabolism,and also contains a variety of bioactive substances with healthcare effects. However, due to the existence of bran, brown rice is difficult to cook, rough in taste and poor in taste quality, which greatly limits the consumption and popularization of the brown rice product. A large number of studies have proved that biological fermentation can effectively improve the nutrition and edible value of brown rice through the biochemical modification process of microorganisms and their enzymes, and it is one of the essential ways to improve the quality of brown rice products at present. In this paper, the beneficial effects of bio-fermentation on the quality of brown rice are introduced in detail from the aspects of edible,processing and functional properties. Then, the research and application progress of bio-fermentation technology in brown rice processing domestic and abroad are summarized, and the product update and quality improvement brought by biofermentation technology in recent years are put forward. Finally, the future research and development direction of biofermentation processing of brown rice are prospected, aiming to provide a theoretical reference for the application of biofermentation technology in brown rice processing and the overall improvement of brown rice quality. The bio-fermentation technology has great potential for application in the field of brown rice processing, and tends to develop in the breeding of fermentation strains, optimization of processing, progress of equipment and large-scale production, improvement of safety,development of products with high functional value.

关 键 词：生物发酵 糙米 品质改善 研究应用 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]