发酵对糙米营养品质影响及其在米制产品中的应用研究进展  

Research Progress in the Effect of Fermentation on the Nutritional Quality of Brown Rice and Its Application in Rice Products

作　　者：张竞一 洪滨[1] 张珊 袁迪 冯俊然 山珊 任传英[1] ZHANG Jingyi;HONG Bin;ZHANG Shan;YUAN Di;FENG Junran;SHAN Shan;REN Chuanying(Heilongjiang Province Key Laboratory of Food Processing,Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food,Food Processing Research Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China)

机构地区：[1]黑龙江省农业科学院食品加工研究所,黑龙江省食品加工重点实验室,黑龙江省全谷物营养食品工程技术研究中心,黑龙江哈尔滨150086

出　　处：《食品科学》2025年第6期320-329,共10页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100902);现代农业产业技术体系建设专项(CARS-01-51);黑龙江省科研业务费项目(CZKYF2023-1-C015);黑龙江省农业科学院创新工程项目(CX23GG16)。

摘　　要：糙米发酵可改善其营养结构,提升活性物质生物利用率,提高风味品质,这使得糙米及其加工副产物能够实现高值化利用,其产品具有较为广阔的应用市场。文章总结发酵对糙米营养品质改善作用,包括增加膳食纤维、维生素和酚类化合物等营养成分的可利用度,改善老化、质构和消化等特性,提高其加工产品的品质。为更好地拓展微生物发酵在米制食品中的应用,简述发酵在多种米制产品中的前期应用基础、发酵工艺优化及其对产品营养品质的影响,探讨发酵糙米在食品领域应用中存在的不足和问题。阐释科学利用微生物发酵提升糙米营养品质和综合利用率的巨大潜力,旨在为糙米发酵相关研究人员及行业未来市场开发提供参考。Fermentation of brown rice can improve its nutritional composition and flavor quality and enhance the bioavailability of bioactive substances,enabling the high-value utilization of brown rice and its processing by-products.Its products have a broad application market.This paper summarizes the effect of fermentation on improving the nutritional and quality characteristics of brown rice.In order to expand the application of microbial fermentation in rice-based foods,the basis for the application of fermentation in various rice products,optimization of the fermentation process,and its impact on product nutritional quality are briefly described.The deficiencies and problems existing in the application of fermented brown rice in the field of foods are discussed.This review highlights that the scientific application of fermentation holds great potential to improve the nutritional quality and comprehensive utilization rate of brown rice.Through this review we hope to provide references for researchers investigating brown rice fermentation and for future market development in the industry.

关 键 词：糙米 微生物发酵 营养品质 食品加工 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]