重组米加工及其品质特性研究进展  

Research progress on processing and quality properties of recombinant rice

作　　者：王震 赵欣蕊 王立东[1,2,3] WANG Zhen;ZHAO Xin-rui;WANG Li-dong(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,Heilongjiang,China;Department of National Coarse Cereals Engineering Research Center,Heilongjiang Bayi Agricultural University,Daqing 163319,Heilongjiang,China;Key Laboratory of Comprehensive Utilization of Grain by-products in Colleges and Universities of Heilongjiang Province,Daqing 163319,Heilongjiang,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆163319 [3]黑龙江省普通高等学校谷物副产物综合利用重点实验室,黑龙江大庆163319

出　　处：《粮食与油脂》2025年第3期21-25,共5页Cereals & Oils

基　　金：国家重点研发计划(2021YFD2100902)。

摘　　要：对重组米的加工技术、影响因素、产品类型、品质特性进行了归纳总结,重点探讨了不同原辅料及机械参数对重组米品质特性的影响,以期为重组米研究及其相关产品开发提供参考。The processing technology,influencing factors,product types,and quality properties of recombinant rice were summarized,and the effects of different raw materials and mechanical parameters on the quality properties of recombinant rice were discussed,in order to provide reference for the research of recombinant rice and the development of related products.

关 键 词：重组米 品质特性 加工技术 影响因素 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]