摘要
大米是我国三分之二以上人口的主食,具有低致敏率和高消化率等优点。但大米加工过程中微量营养素流失严重,通过外加法生产的营养强化大米,其食用方式与普通大米相似,且营养价值有所提高。该文对大米营养强化的必要性、国内外营养强化米的研究现状、营养强化米相关标准、强化营养素种类及其生物学效能进行综述,同时对营养强化米的发展前景进行展望。
Rice,which has the advantages of low sensitization and high digestibility,is the staple food of more than two-thirds of the Chinese population.However,the loss of micronutrients during the processing of rice is a source of concern.Nutritionally fortified rice,produced by the addition of selected micronutrients,is similar to ordinary rice,although its nutritional value is notably enhanced.In this paper,the necessity of fortifying rice,the status of research on rice fortification at home and abroad,the related standards of nutritionally fortified rice,the types of nutritionally fortified rice,and its bioavailability were summarized,and the further developmental potential of fortified rice was discussed.
作者
孟倩楠
刘畅
刘晓飞
杨春瑜
张娜
MENG Qian-nan;LIU Chang;LIU Xiao-fei;YANG Chun-yu;ZHANG Na(School of Food Engineering,Harbin University of Commerce,Harbin 150076,Heilongjiang,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第22期213-219,共7页
Food Research and Development
基金
黑龙江省“百千万”工程科技重大专项(2019ZX08B02)。
关键词
营养强化米
营养素
标准
生物学效能
nutritionally fortified rice
nutrient
standard
biological availability
