糙米储藏前处理及储藏条件对糙米储藏品质的影响

Effects of Pretreatment and Storage Conditions on Storage Quality of Brown Rice

糙米中除了含有七大营养素外,还富含膳食纤维、酶类、甾醇、GABA等功能性活性成分,是一种优质的主食。糙米中原料水分含量较高以及微生物污染是引起储存过程中糙米霉变的主要因素,霉变会导致糙米储藏安全性降低。因此,本文从引起糙米储藏品质劣变的因素出发,综述了提高糙米储藏安全性以及延长糙米储藏期的手段和方法,并提出关于糙米储藏手段的新思考。

In addition to seven nutrients, brown rice is still rich in content of functional acve ingredients such as dietary fiber, enzymes, sterols, GABA, etc. It is a high-quality source of staple food. the high moisture content of the raw materials and microorganisms are the main factors causing brown rice mildew during storage, resulting in reduced storage safety of brown rice. Therefore, considering the factors that cause the deterioration of brown rice storage quality, this article reviews the methods for improving the safety of brown rice storage and prolonging the storage period of brown rice from a new perspective.