摘要
通过研究稻谷在不同加工等级下营养物质的含量变化,从消费者对稻谷营养的认识、稻谷企业工艺与设备以及稻谷生产标准三个方面分析了稻谷加工中营养物质损失的具体原因。基于上述研究结论,提出了改变稻谷消费倾向、提升企业加工设备、完善企业加工标准和开发健康营养新产品的建议。
The changes of nutrient content in different rice processing grades were studied.The reasons of nutrient loss in rice processing were analyzed from three aspects:consumers'understanding of the nutritional value of rice products,rice processing technology and equipment,and rice processing standards.Based on the analysis above,several suggestions were proposed,such as changing the rice consumption trend,upgrading enterprise processing equipment,improving enterprise processing standards,and developing new healthy nutrition products.
作者
陈思思
樊琦
CHEN Si-si;FAN Qi(College of Economics and Management,Wuhan Polytechnic University,Wuhan 430023,Hubei,China)
出处
《粮食与油脂》
北大核心
2020年第7期10-13,共4页
Cereals & Oils
基金
2015年湖北省粮食经济发展软科学研究项目
2015年国家粮食行业科研专项(201513004-4)
2016年湖北省高等学校优秀中青年科技创新团队计划项目(T201609)。
关键词
稻谷加工
营养损失
治理措施
rice processing
nutrient loss
governance measure
