发芽糙米营养特征及深加工工艺  

Nutritional Characteristics and Deep Processing Technology of Germinated Brown Rice

作　　者：刘松 王少希 梁海泉 李诚 李玲 LIU Song;WANG Shaoxi;LIANG Haiquan;LI Cheng;LI Ling(Changsha Academy of Agricultural Sciences,Changsha Hunan 410003;Changsha Shanghai Agricultural Science and Technology Co.,Ltd.,Changsha Hunan 410036)

机构地区：[1]长沙市农业科学研究院,湖南长沙410003 [2]长沙尚海农业科技股份有限公司,湖南长沙410036

出　　处：《现代农业科技》2023年第1期181-184,共4页Modern Agricultural Science and Technology

摘　　要：本文阐述了发芽糙米的营养价值、生产工艺,总结了速食营养米粉和有色酒2个发芽糙米深加工产品的工艺流程及工艺特点,分析了发芽糙米作为主食直接食用存在的问题,并提出了建议,以期为发芽糙米产业化发展提供参考。This paper expounded nutritional value and production technology of germinated brown rice, summarized the technological process and characteristics of two germinated brown rice deep processing products(instant nutritional rice flour and colored liquor), analyzed the problems existing in germinated brown rice as a staple food and put forward some suggestions, in order to provide references for the industrialization development of germinated brown rice.

关 键 词：发芽糙米 营养价值 生产工艺 深加工产品 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]