糙米的综合利用

糙米因含有比精白米更多的基本营养素及主要功能性成分而成为当今人们公认的健康谷物.以综合利用糙米为目的,介绍了糙米及发芽糙米丰富的营养成分情况,糙米食用品质所存在的气味、口感、感官等方面的缺陷以及这些问题的改良方法,糙米及其制品的加工利用的研究现状.同时进一步探讨糙米改良前后所存在的储运、营养素标准制订、糙米制品如何形成体系的一些较宏观的问题,针对具体问题,对糙米的综合开发利用的前景进行展望.

General Utility of Brown Rice

Brown rice nowadays is an healthy grain that accepted by people by reason of its rich basic nutritions and funcional composition than milling rice.The paper aims that how to make use of the brown rice Systematicly,the high nutrition value and application potential and the problem in edible quality like the odor,taste,sensory deficiencies as well as improving methods for these problems and its products processing and utilization of the status was introduced.Besides,the paper discussesd that the issues like storage of brown rice,the standard-settings of nutritions as well as how to form a system of brown rice products,for specific issues,the prospects of comprehensive development and utilization of the brown rice was discussed.