摘要
概述了色米的营养功能特点及与之相应的加工技术。色米富含黄酮、类黄酮、膳食纤维及多种不饱和脂肪酸 ,与普通白米相比 ,蛋白质较丰富 ,必需氨基酸比例较高 ,微量元素铁、锌、硒及VB1、VB2 和VA、VE 含量较高。功能评价试验证明 ,色米具有清除活性氧自由基 ,延缓衰老 ,改善营养性贫血 ,增强免疫力 ,抗动脉粥样硬化 ,抗应激反应和镇静作用等保健功能。在其加工利用中 ,可根据其营养功能特点配套选用发芽技术、挤压膨化技术、酶技术与发酵技术及超微粉碎等其它现代食品加工新技术 ,以充分保留和提高其营养成分与保健功能。
In this paper the nutritional features, health care functions of pigmented rice grain and its processing techniques to develop new functional products were summarized. Research analyses showed that pigmented rice grain contained high levels of flavonoids, dietary fiber, unsaturated fatty acids, protein, essential amino acids, vitamins and microelements such as Fe, Zn, and Se. Functional evaluation has proved that pigmented rice grain possesses many health care functions such as scavenging free oxygen radicals, which cause senescence, improving nutritional anemia, increasing immunity, decreasing atherosclerotic, antagonizing stress and relieving mental uneasiness. To develop products of black functional foods, the processing techniques of material germination, extrusion, enzymolysis, fermentation and others should be utilized according to its nutritional features.
出处
《上海农业学报》
CSCD
2002年第B12期18-24,共7页
Acta Agriculturae Shanghai
基金
国家自然科学基金 (39870 5 37)
广东省自然科学基金 (96 0 5 81和 990 5 19)资助项目
关键词
色米
营养功能特点
加工技术
保健功能
Pigmented rice grain
Nutritional feature
Health care function
Processing technique
