蒸谷米的概述

Overview of Parboiled Rice

蒸谷米是以稻谷(糙米)为原料,经过浸泡、蒸煮、干燥等水热处理,在与普通大米相同的加工工艺进行砻谷、碾米、抛光、色选等步骤的一种营养价值高的米产品,在加工过程中必然会造成原料的营养组成、存储特性、食用品质发生变化。本文阐述了蒸谷米的加工工艺,营养成分、存储特性、食用品质的变化,并对目前蒸谷米存在的不足进行了描述,对品质的改良进行了展望。

Parboiled rice is rice product which is a high nutritional value,it uses paddy（brown rice） as a raw material,after soaking,cooking,drying and other hydrothermal treatment,in the same process as ordinary rice for cereals,rice milling,polishing,color selection and other steps.The rice products will inevitably cause the nutrient composition of the raw materials during the processing process,and the storage characteristics and food quality will change.This paperdescribes the changes for processing technology of parboiled rice,in nutrient composition,storage characteristics,and food quality,and describes the current deficiencies in parboiled rice,and looks forward to the improvement of quality.