水稻留胚米的营养价值、加工技术及产品开发研究进展

RESEARCH PROGRESS ON NUTRITIONAL VALUE,PROCESSING TECHNOLOGY AND PRODUCT EXPOLRATION OF EMBRYO-RETAINING MILLED RICE

本文介绍了水稻留胚米的文化背景、起源及其发展,阐述了留胚米特有的营养价值、加工技术和品种对该种稻米加工的影响,并介绍了留胚米专用水稻品种选育及其产品开发现状。

In the present study,the culture background,origin and development of embryo-retaining milled rice were briefed,and the distinct nutritional values of embryo-retaining milled rice were comparatively elucidated.Two aspects of processing factors such as processing technologies and rice cultivar that affect the final rate of embryo residual in rice were reviewed.Breeding for cultivar specific for embryo-retaining milled rice and the development of its products were briefly introduced.