摘要
本文对不同碾减率大米的质量及营养情况进行了比较,测定了不同碾减率大米的质量指标和微量元素含量。结果表明:本次试验范围内的不同碾减率大米均符合GB 1354-2009规定的粳米三级的标准;对不同碾减率大米中微量元素含量的分析测试表明,随着碾减率的降低,大米中维生素B1、膳食纤维、烟酸、钾、钙、镁和锌各项微量元素的含量都随之增加,其中维生素B1和膳食纤维的含量分别提高了40%和175%。
Rice quality and nutrient conditions with different bran removal degrees were compared, and quality index and trace elements content with different bran removal degrees were determined. Resuhs showed that different bran removal degrees of rice all met requirements of GB 1354-1354 level 3 of japonica rice. For trace elements content of different bran removal degrees in rice tests showed that vitamin B1, dietary fiber, niacin, potassium, calcium, magnesium and zinc content were increased with bran removal degrees decrease, content of vitamin Bl and dietary fiber increased by 40% and 175%, respectively.
出处
《粮油加工（电子版）》
2015年第1期41-43,共3页
Machinery for Cereals Oil and Food Processing Main Contents
关键词
大米
碾减率
微量元素
rice
bran removal degree
micronutrient
