挤压重组米工艺及其品质特性研究进展

Progress of Extruded Rice Grains Technology and Its Quality Characteristics

稻米在国民膳食中占主要地位,天然米经过脱壳、碾磨等处理后营养物质流失严重。重组米是利用挤压膨化技术,以天然米为原料添加营养强化剂。其可弥补天然米营养素流失的缺陷,缓解因缺乏某些微量元素而引起的健康问题。对挤压重组米国内外研究进展、生产工艺及工艺对其品质特性的影响进行综述,为利用挤压膨化技术生产重组米的创新工作提供借鉴和参考。

Rice plays an important role in the national diet,and the loss of nutrients in natural rice is severe after shelling and milling.Extruded rice was prepared by extrusion technology with natural rice as raw material to add nutritional strengthening agent.It can compensate for the loss of nutrients in natural rice and alleviate the health problems caused by the lack of certain trace elements.The research progress related to extruded rice locally and abroad was reviewed,including its production process and the effect of the process on the quality characteristics of the crop,thereby providing a reference for the innovative work of extruded rice production.