不同加工精度稻米的营养物质含量、米粉特性及米饭品质研究进展

稻米是我国最大宗的主食品种,与国民健康息息相关。长期以来,我国稻米加工与消费重在追求口感与外观品质,导致过度加工现象普遍,营养流失严重。由于稻米糠层中含有丰富的营养物质,加工精度显著影响稻米的营养价值。碾米加工过程及加工精度也会对其淀粉结构及性质、米饭的蒸煮感官品质产生影响。综述了加工精度对稻米的营养物质含量、米粉特性及米饭蒸煮和感官品质的影响,以期为稻米的适度加工提供参考。

Research progress of nutrient content, flour properties, cooking and sensory quality of rice with different milling degree

Rice is the largest staple food species in China, which is closely related to national health. For a long time, it is common to over-process rice which caused serious nutrition loss since pursuit of taste and appearance quality. Because rice bran is rich in nutrients, the milling degree of rice has a significant impact on the nutritional value of rice. Milling process and milling degree will also affect flour properties, and cooking and sensory quality of cooked rice. The effects of milling degree on nutrient content, flour properties, cooking and sensory quality of rice were summerized in order to provide references for the proper processing and milling of rice.