米糠整体利用研究进展

Advances in Comprehensive Utilization of Rice Bran

米糠是稻米加工的主要副产品,富含多种营养成分,开发利用价值高。我国米糠资源丰富,但由于米糠贮存稳定性差,易酸败变质,加上人们对米糠的综合利用缺乏了解,导致其营养价值和资源效益未得到充分发挥。在目前的研究中,米糠的主要可利用成分有膳食纤维、米糠油、米糠蛋白和米糠多糖等。米糠稳定化方法以热稳定法为主,其中,挤压膨化处理能快速钝化米糠中的脂肪酶,具有处理量大、生产连续化程度高等优点,但对米糠整体的性质改变较大;微波稳定法具有热穿透性强、营养损失少的优点,已成为目前米糠稳定化技术的研究热点。经过稳定化处理后的米糠可以作为配料添加到食品中,提高产品的经济价值和营养价值;还可以通过特殊工艺制取膳食纤维、米糠毛油、米糠蛋白、米糠多糖和谷维素等,提高米糠的开发利用价值。

Rice bran is the main by-product of rice processing,which is rich in a variety of nutrients with high development and utilization value.Although rice bran resource is abundant in China,it has poor storage stability and people are lack of awareness of comprehensive utilization of rice bran,which causes the inadequate development of its nutritive value and benefits.In current research,the main available components of rice bran are dietary fiber,rice bran oil,protein and polysaccharide.The main method to stabilize rice bran is the thermal.Extrusion can quickly inactivate lipase,which has the advantages of large capacity and high continuity of production,but the properties of rice bran have been changed greatly.Microwave stabilization method has the advantages of high heat penetration and low nutrient loss,which has become the research hotspots.After being stabilized,rice bran can be added to food as an ingredient to improve the economic and nutritional value.Moreover,it can also produce dietary fiber,rice bran crude oil,protein,polysaccharide and oryzanol by special technology,so as to improve the development and utilization value.