色稻的研究与开发

Study on Color Rice and Development

阐述了黑、紫、红、褐、绿、黄6种色稻的产量性状,并选取了黑米、红米与一般水稻白米进行了营养价值的对比分析,色稻蛋白质较普通米高出30%～50%,赖氨酸红米较普通米高出2～3倍,色稻的维生素、微量元素含量也高于普通米。并进一步探讨了色稻的营养价值,并提出蒸谷米、速煮方便米或罐头米、膨化儿童食品等深加工开发与利用。

The yield components of six color rices such as black, purple, red, brown, green and yellow rices were elaborated and the comparison of nutritious values between black, red and common rice analyzed. The results showed that the protein content of color rice increased by 30 to 50 percent over common rice, the lysine content of red rice was two to three times that of common rice and the vitamins and trace elements of color rice was higher than common rice. The deep processing and exploitation of color rice were suitable for parboiled rice, instant rice, and dilative food.