加工方式对发芽糙米理化性质影响研究进展

Research progress on the effects of processing methods on physicochemical properties of germinated brown rice

介绍了发芽糙米的营养价值及生理功效,综述了加工方式对发芽糙米理化性质的影响,提出发芽糙米在食品加工中有待解决的问题,并展望未来发展前景,以期为发芽糙米的功能性食品开发提供参考。

The nutritional value and physiological function of germinated brown rice were introduced. The influence of processing methods on the physicochemical properties of germinated brown rice was reviewed. The problems to be solved in food processing of germinated brown rice were put forward, and the future development prospects were forecasted, in order to provide reference for the development of functional food of germinated brown rice.