非发酵加工方法对大米品质影响的研究进展

大米营养丰富，是补充人体所需营养素的基础食物。但是米制食品的开发利用并不尽人意，主要原因是水包油型大米面糊体系的糊化度低，而油包水型面团弹韧性与淀粉糊化热焓值高，导致口感差且不易消化。挤压膨化、超微粉碎和微波处理技术是大米改性的主要非发酵方法，可以改善大米的理化性质、营养物质含量、功能特性和风味等。本文综述了大米的概况，大米、小麦蛋白质和淀粉特性的差异，非发酵技术对大米品质的影响及在大米深加工中的应用，旨在推进米制食品的产业化进程。

Research Progress on the Effect of Non-fermentation Processing Methods on Rice Quality

Rice is rich in nutrients and is the basic food to supplement the nutrients needed by the human body.However, the development and utilization of rice food is not satisfactory. The main reason is that the degree of gelatinization of oil-in-water rice batter system is low, while the elastotoughness of oil-in-water dough and the enthalpy of gelatinization of starch are high, which lead to poor taste and indigestible.Extrusion puffing, ultramicro grinding and microwave treatment are the main non-fermentation methods for rice modification, which can improve the physical and chemical properties, nutrient content, functional characteristics and flavor of rice.This paper reviewed the general situation of rice, the difference of protein and starch properties between rice and wheat, the effect of non-fermentation technology on rice quality and its application in rice deep processing, aiming at promoting the industrialization process of rice food.