摘要
本文阐述了食用糙米的功能和营养及有关糙米的国内外的现状,针对现有食用糙米存在的一些问题,对糙米的加工技术提出一些探索性的方法,应用外源酶处理糙米是一个创新。包括:纤维素酶,蛋白质酶,淀粉酶等。
The paper expatiates on the function and the nutrition of edible brown rice, and the current situation of brown rice in the world. To some existence problem in edible brown rice, the paper brings forward some probative methods in process technology of brown rice aspect. An innovation of the text is to apply to some exoteric enzyme, including fibrin enzyme, protein enzyme, and amylase and so on.
出处
《现代食品科技》
EI
CAS
2005年第2期175-179,共5页
Modern Food Science and Technology
关键词
食用糙米
外源酶
加工方法
Edible brown rice
Exoteric enzyme
Process technology
