糙米、胚芽米和精白米营养成分分析

Analysis of nutrition components in brown rice, germinated rice, and polished rice

胚芽米是通过适度加工得到的一种新产品,目前消费者对其营养及产品质量的认知度较低。分析比较了糙米、胚芽米和精白米中的营养成分(如蛋白质、脂肪、碳水化合物、灰分、粗纤维、直链淀粉、直链淀粉、维生素、微量元素、氨基酸等)。结果表明胚芽米的蛋白质、脂肪、灰分、淀粉、维生素、微量元素及氨基酸含量均高于精白米,而与糙米相比差异不大。这说明胚芽米和糙米一样具有比精米更高的营养价值。由于糙米有糠层,吸水困难,蒸煮时间长,米饭质构和食味值较差,胚芽米与糙米相比口感更好,因此,适度加工工艺能较好地保留大米中的营养物质,为胚芽米生产企业及消费者提供一定的科学依据。

The germ-remaining rice is a kind of new products by appropriate processing, consumer＇s perception of its the nutrition and quality are low. By the analysis and comparison of germ-remaining, brown rice and polished rice nutrients components（such as protein, fat, carbohydrate, ashes, crude fiber, amylose and amylopectin, vitamin, micronutrient elements, amino acids, etc.）. The result showed that the difference of main nutrient contents between germ-remaining rice and brown rice was not significant, but protein, fat, ashes, amylose and amylopectin, vitamins, micronutrient elements and amino acids contents in both rice were higher than those in polished rice. It indicated that the germ-remaining rice was similar to brown rice which had higher nutritional value than polished rice. Because the brown rice has bran layerwhich effects water absorption is more difficult, cooking time is longer, eating characteristic and textural poperties of rice are poorer. Compared with the brown rice, the germ-remaining rice have better taste. Therefore, appropriate processing technology could better keep nutrients in rice, which provided a certain amount of scientific clues to the germ-remaining rice production enterprises and consumers.