摘要
糙米营养丰富,直接炊煮食用有许多弊端。采用一些技术手段可有效改善糙米的食用品质和蒸煮品质,使其成为人们餐桌上的主食。针对主食糙米加工技术的研究进展进行概述,为主食糙米制备技术的提升提供参考。
Brown rice is full of nutrition,but there are many disadvantages when cook without pre-processing.Certain technologies may effectively improve the food and cooking quality of brown rice,making it a popular staple food on our dining tables. The article focused on the progress and development of study on brown rice processing technology,provided reference for the improvement of such technology.
作者
杨玉民
张亮
王维坚
石彦忠
兰颖杰
石赫
YANG Yu-min, ZHANG Liang, WANG Wei-jian, SHI Yan-zhong, LAN Ying-jie, SHI He(School of Grain, Jilin Business and Technology College, Changchun 130507, Jilin, Chin)
出处
《食品研究与开发》
CAS
北大核心
2018年第16期200-205,共6页
Food Research and Development
基金
吉林省教育厅"十二五"科学技术研究项目(吉教科合字[2015]第424号)
关键词
主食
糙米
营养保健
加工技术
研究进展
staple tood
brown rice
nutrition and health
processing technology
research progress
