加工方式对发芽糙米理化性质影响研究进展
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摘要
介绍了发芽糙米的营养价值及生理功效,综述了加工方式对发芽糙米理化性质的影响,提出发芽糙米在食品加工中有待解决的问题,并展望未来发展前景,以期为发芽糙米的功能性食品开发提供参考。
The nutritional value and physiological function of germinated brown rice were introduced. The influence of processing methods on the physicochemical properties of germinated brown rice was reviewed. The problems to be solved in food processing of germinated brown rice were put forward, and the future development prospects were forecasted, in order to provide reference for the development of functional food of germinated brown rice.
The nutritional value and physiological function of germinated brown rice were introduced. The influence of processing methods on the physicochemical properties of germinated brown rice was reviewed. The problems to be solved in food processing of germinated brown rice were put forward, and the future development prospects were forecasted, in order to provide reference for the development of functional food of germinated brown rice.
引文
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[3]张欣,施利利,丁得亮,等.糙米与发芽糙米主要品质性状的比较研究[J].食品科技,2016,41(6):183-186.
[4]孙玉侠,谢仁有,李小梅,等.浅说发芽糙米的现状及发展建议[J].粮食问题研究,2016(4):22-26.
[5]安红周,杨波涛,李扬盛,等.糙米全谷物食品研究现状与发展[J].粮食与油脂,2013,26(2):40-43.
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[9]程威威,吴跃,周婷,等.发芽糙米蒸煮食用品质相关性研究[J].粮食与油脂,2014,27(3):39-44.
[10]吴凤凤,臧楠,杨哪,等.浸泡处理对发芽糙米蒸煮食用品质的影响[J].中国粮油学报,2009,24(7):6-9.
[11]姜雯翔,赵黎平,顾振新,等.发芽糙米焙炒过程中品质变化研究[J].食品科学,2014,35(19):72-76.
[12]韩永斌,刘桂玲,史晓媛,等.挤压膨化对发芽糙米理化性质的影响[J].中国粮油学报,2010,25(12):1-5.
[13]方勇,王红盼,杨文建,等.金针菇复配发芽糙米挤压膨化工艺及产品品质特性[J].中国农业科学,2016,49(4):727-738.
[14]OHTSUBO K,SUZUKI K,YASUI Y,et al.Bio-functional components in the processedpre-germinated brown rice by a twinscrew extruder[J].Journal of Food Composition and Analysis,2005,18(4):303-316.
[15]张勇,吴海霞,黄婷,等.内源酶对糙米粉理化性质影响的初步探讨[J].粮食与饲料工业,2012(7):13-15.
[16]张勇,吴海霞,黄婷,等.内源酶对发芽糙米和糙米粉酶解作用的比较[J].粮食与饲料工业,2014(2):1-3.
[17]胡秀娟,刘亚伟,刘洁,等.酶对发芽糙米皮层结构影响的研究[J].粮食与饲料工业,2012(8):30-32.
[18]毛光锋,王艳,沈圣泉.纤维素酶处理对有色发芽糙米营养品质的影响[J].浙江农业科学,2017,58(4):580-582.
[19]戴涛涛,耿勤,曾子聪,等.加工方式对全谷物抗氧化活性影响研究进展[J].食品工业科技,2016,37(7):368-373.
[2]CHALERMCHAIWAT P,JANGCHUD K,JANGCHUD A,et al.Antioxidant activity,free gamma-aminobutyric acid content,selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion process[J].LWT-Food Science and Technology,2015,64(1):490-496.
[3]张欣,施利利,丁得亮,等.糙米与发芽糙米主要品质性状的比较研究[J].食品科技,2016,41(6):183-186.
[4]孙玉侠,谢仁有,李小梅,等.浅说发芽糙米的现状及发展建议[J].粮食问题研究,2016(4):22-26.
[5]安红周,杨波涛,李扬盛,等.糙米全谷物食品研究现状与发展[J].粮食与油脂,2013,26(2):40-43.
[6]IMAM M U,AZMI N H,BHANGER M I,et al.Antidiabetic properties of germinated brown rice:A systematic review[J].Evidence-Based Complementary and Alternative Medicine,2012(3):1-12.
[7]HENDERSON A J,OLLILA C A,KUMAR A,et al.Chemopreventive properties of dietary rice bran:Current status and future prospects[J].Advances in Nutrition,2012,3(5):643-653.
[8]KUMAR V,SINHA A K,MAKKAR H P S,et al.Dietary roles of phytate and phytase in human nutrition:A review[J].Food Chemistry,2010,120:945-959.
[9]程威威,吴跃,周婷,等.发芽糙米蒸煮食用品质相关性研究[J].粮食与油脂,2014,27(3):39-44.
[10]吴凤凤,臧楠,杨哪,等.浸泡处理对发芽糙米蒸煮食用品质的影响[J].中国粮油学报,2009,24(7):6-9.
[11]姜雯翔,赵黎平,顾振新,等.发芽糙米焙炒过程中品质变化研究[J].食品科学,2014,35(19):72-76.
[12]韩永斌,刘桂玲,史晓媛,等.挤压膨化对发芽糙米理化性质的影响[J].中国粮油学报,2010,25(12):1-5.
[13]方勇,王红盼,杨文建,等.金针菇复配发芽糙米挤压膨化工艺及产品品质特性[J].中国农业科学,2016,49(4):727-738.
[14]OHTSUBO K,SUZUKI K,YASUI Y,et al.Bio-functional components in the processedpre-germinated brown rice by a twinscrew extruder[J].Journal of Food Composition and Analysis,2005,18(4):303-316.
[15]张勇,吴海霞,黄婷,等.内源酶对糙米粉理化性质影响的初步探讨[J].粮食与饲料工业,2012(7):13-15.
[16]张勇,吴海霞,黄婷,等.内源酶对发芽糙米和糙米粉酶解作用的比较[J].粮食与饲料工业,2014(2):1-3.
[17]胡秀娟,刘亚伟,刘洁,等.酶对发芽糙米皮层结构影响的研究[J].粮食与饲料工业,2012(8):30-32.
[18]毛光锋,王艳,沈圣泉.纤维素酶处理对有色发芽糙米营养品质的影响[J].浙江农业科学,2017,58(4):580-582.
[19]戴涛涛,耿勤,曾子聪,等.加工方式对全谷物抗氧化活性影响研究进展[J].食品工业科技,2016,37(7):368-373.