| 韩素云1,2，刘磊2，张名位2，魏振承2，张业辉2.米糠整体加工利用研究进展[J].广东农业科学,2014,41(12):89-94 |
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米糠整体加工利用研究进展 |
| Research progress on overall utilization for rice bran |
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| DOI： |
| 中文关键词: 米糠 加工技术 整体利用 研究进展 |
| 英文关键词: rice bran processing technology overall utilization曰research progress |
| 基金项目:国家公益性行业(农业）科研专项(201303071）；
农业部“948”计划重点项目(2011-G8-5）；广州市科技计划项目
(11BppZXbb1110023）；广东省星火计划项目(2012A020602097）；
广州市对外合作项目(2013J4500023） |
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| 摘要点击次数: 1320 |
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| 中文摘要: |
| 米糠是糙米碾白过程中的主要副产物，营养丰富，年产量巨大，但是由于易酸败、口感粗糙、加工性质差
等原因而未能在食品中充分利用。为了提高其利用率，除从中分离蛋白、油脂、膳食纤维和谷维素等角度深度利用
外，近年来关于米糠的整体加工利用研究较为活跃。综述了米糠的稳定化、挤压膨化、生物酶解、发酵处理和超微粉
碎等整体加工技术的研究现状，总结了米糠整体作为配料在食品中的应用状况，并对其加工中存在的问题进行了分
析和展望，以期为米糠的加工利用研究提供参考。 |
| 英文摘要: |
| Rice bran is a main byproduct of rice milling, its annual output has exceeded 10 million tons. Furthermore,
it is rich in nutrients like protein and oil. However, this source couldn't be utilized fully so far. The major limitation for the
wide application of rice bran in food is its high susceptibility to rancidity, poor functional properties and rough taste.
Extracting nutrients like protein and oil from rice bran is an important approach to improve its utilization. In addition,
overall utilization of rice bran also attracts more attention in recent years. This article presented brief overviews on the
processing techniques of overall utilization for rice bran, overall application of rice bran in food and problems during the
processing. |
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