陈米复鲜的研究进展

Research Progress for Freshening Aged Rice

本文主要阐述了大米的香气、淀粉、脂肪、蛋白质、B族维生素以及细胞壁等方面经过储藏后发生的变化,同时论述了使用添加剂、高压、冰温、电解、蒸煮、水热等改善陈米品质的方法。

This paper mainly demonstrated the changes of aroma, starch, fat, protein, B vitamins and cell wall of rice after storage. At the same time, the methods of improving the quality of aged rice by using additives, high pressure, ice baths, electrolysis, boiling, hydrothermal treatment were discussed.