海水稻营养功能成分与加工利用研究进展  

Research progress on nutritional functional components and processing utilization of seawater rice

作　　者：赖双定 龙宇 陈逸君 李瑞 钟赛意[1,2] 周鸿凯 LAI Shuang-ding;LONG Yu;CHEN Yi-jun;LI Rui;ZHONG Sai-yi;ZHOU Hong-kai(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Guangdong Subtropical Fruit and Vegetable Processing Technology Innovation Center,Zhanjiang 524088,Guangdong,China;College of Coastal Agricultural Sciences,Guangdong Ocean University,Zhanjiang 5240889 Guangdong,China)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省亚热带果蔬加工科技创新中心,广东湛江524088 [2]广东海洋大学滨海农业学院,广东湛江524088

出　　处：《粮食与油脂》2022年第6期13-15,35,共4页Cereals & Oils

基　　金：国家级大学生创新创业训练计划项目(CXXL2020005);广东省高等教育教学研究和改革项目(XJG201803);广东省重点领域研发计划项目(2020B020219004)。

摘　　要：比较了海水稻米与普通稻米的主要营养和功能成分,并对海水稻及其副产物的综合加工利用进行综述,为海水稻功能性质的研究及精深加工提供理论依据。The main nutritional and functional components of seawater rice and common rice were compared,and the comprehensive processing and utilization of seawater rice and its by-products were reviewed to provide theoretical basis for the research on the functional properties and deep processing of sea water rice.

关 键 词：海水稻 营养成分 功能成分 加工利用 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]