稻谷加工过程中的营养损失及防控措施研究  

Study on Nutritive Loss and Its Prevention and Control Measures During Rice Processing

作　　者：石叶蓉 SHI Yerong(Rugao Comprehensive Inspection and Testing Center,Rugao 226500,China)

机构地区：[1]如皋市综合检验检测中心,江苏如皋226500

出　　处：《现代食品》2023年第6期85-87,共3页Modern Food

摘　　要：稻谷加工是指稻谷从收割到成为食品的过程。在这个过程中,由于加工技术不完善或处理不当,会导致大量的营养素损失。本文详细介绍了稻谷加工过程中营养素损失的原因和防控措施。通过选择适宜的稻谷品种和精细化加工技术、优化加工工艺技术参数等手段和措施,以期有效降低稻谷加工过程中的营养素损失。Rice processing is the process from rice harvest to become edible rice.In this process,imperfect or improper processing techniques can lead to massive nutrient loss.This paper introduces the causes and prevention and control measures of the nutrient loss during rice processing.By selecting suitable rice varieties,fine processing technology,reducing the processing temperature,adding nutrients in the process of rice,effectively reducing the nutrient loss of rice processing.

关 键 词：稻谷加工 营养素损失 防控措施 稻谷品种 精细化加工技术 营养物质 

分 类 号：TS205[轻工技术与工程—食品科学]