摘要
大米性平,味甘,具有较高的营养价值,全球有一半以上人口以大米为主食,各种米制品的研究进展受到众多学者的广泛关注。本文对大米的基本情况、营养成分及功效和米制品在加工中存在的问题进行阐述,并对影响米制品在深加工过程中品质的因素进行分析,论述了各种外源添加物对米制品品质的不同影响,单一外源添加物的效果并不是很好,应加大复合添加物的研究力度,为我国米制品加工产业的发展提供参考依据。
Rice is mild in nature, sweet in taste, and has higher nutritional value. Rice is the staple food for more than half of the world’s population, then the research progress of various rice has attracted extensive attention of many scholars. In this paper, the essential information, nutritional composition, efficiency of rice and rice products in processing problems are expounded, and the factors affecting the quality of rice product in the process of deep processing are analyzed, finally the effects of various exogenous additives on the quality of rice product are summarized, the effect of single exogenous additive is not very good, and the research on composite additives should be strengthened, with the aim of providing reference for the development of rice product processing industry in China.
作者
刘晓飞
吴浚滢
赵香香
戚月娜
刘畅
张娜
LIU Xiaofei;WU Junying;ZHAO Xiangxiang;QI Yuena;LIU Chang;ZHANG Na(Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province,Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges,College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)
出处
《食品工业科技》
CAS
北大核心
2022年第2期427-433,共7页
Science and Technology of Food Industry
基金
黑龙江省“百千万”工程科技重大专项(2020ZX08B02)。
关键词
米制品
蛋白质
淀粉
外源添加物
品质
rice product
protein
starch
exogenous additives
quality
