摘要
糙米含有皮层和胚芽,其经过发芽成为发芽糙米。发芽糙米与大米相比,生物活性成分更多,营养更丰富,例如γ-氨基丁酸。从发芽糙米的加工工艺方面入手,结合近年来研究进展,对发芽糙米的杀菌、浸泡、发芽、干燥、富集γ-氨基丁酸等工艺进行综述,并对发芽糙米今后发展提出展望。
Brown rice（BR） contains bran layers and embryo, and BR will become germinated brown rice（GBR） after germinating. Compared with rice, GBR contains more nutritional and bioactive components, such as gamma-aminobutyric acid（GABA）. This review contained recent development of processing technique of germinated brown rice, including sterilization, steeping, germination, drying and enrichment of GABA. Here are some suggestions on the development of GBR.
出处
《食品科技》
CAS
北大核心
2018年第1期188-191,共4页
Food Science and Technology
基金
公益性行业(粮食)科研专项(201513003)
关键词
发芽糙米
加工工艺
营养
Γ-氨基丁酸
germinated brown rice
processing technique
nutrition
y-aminobutyric acid
