Research status and prospect of germinated brown rice
-
摘要: 发芽糙米是一种新型的功能性食品,它比精白米的营养价值高,比糙米的适口性好,具有广阔的发展前景。本文介绍了发芽糙米的主要营养功能因子及其生理功能,综述了我国发芽糙米食品研究现状,同时分析了发芽糙米食品研究与开发中存在的问题,并展望了未来的发展前景。Abstract: Germinated brown rice is a kind of new functional whole grains germinated brown rice, it is more nutritive than white rice, and it is more palatable than brown rice.The main functionality elements and physiology functions of germinated brown rice were introduced, and the development status of the germinated brown rice in China was reviewed. The important aspects in exploiting and processing of the germinated brown rice were also discussed. The future of the germinated brown rice was described.
-
[1] 齐琳琳, 于亮, 于勇.糙米的营养价值及其加工技术研究进展[J].中国食物与营养, 2015, 21 (3) :68-71. [2] 张晖, 姚惠源, 姜元荣.富含γ-氨基丁酸保健食品的研究与开发[J].食品与发酵工业, 2002, 28 (9) :69-72. [3] 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. [4] 程威威.HPLC检测发芽糙米中GABA不同衍生方式评价及其制备关键技术初探[D].长沙:中南林业科技大学, 2014. [5] 许仁溥.发芽糙米开发[J].粮食与油脂, 2001 (8) :37-38. [6] 钟国才, 陈威, 陈嘉东.发芽糙米产品开发与应用前景[J].粮食与油脂, 2014, 27 (3) :7-9. [7] 周婷.糙米发芽过程中营养成分变化规律及新产品开发[D].长沙:中南林业科技大学, 2014. [8] 李娟.发芽糙米蒸煮性能改善研究[D].长沙:中南林业科技大学, 2012. [9] 杨椰.发芽糙米研发进展[J].粮油食品科技, 2011, 19 (3) :19-23. [10] Kim J Y, Lee M Y, Ji G E, et al.Production of gammaaminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100[J].International Journal of Food Microbiology, 2009, 130 (1) :12-16.
[11] 李勇.发芽糙米的储藏特性及其GABA含量测定方法的研究[D].成都:西华大学, 2014. [12] Ueno H.Enzymatic and structural aspects on glutamate decarboxylase[J].Journal of Molecular Catalysis B Enzymatic, 2000, 10 (1) :67-79.
[13] Shamsuddin A M, Vucenik I, Cole K E.IP6:a novel anticancer agent[J].Life Sciences, 1997, 61 (4) :343-354.
[14] 张正磊, 周惠明.酶法降解糙米中植酸初探 (一) -糙米中植酸提取或降解方式的选择[J].食品工业科技, 1999, 20 (2) :35-36. [15] Ohtsubo K, Suzuki K, Yasui Y, et al.Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder.[J].Journal of Food Composition&Analysis, 2005, 18 (4) :303-316.
[16] 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. [17] Meister A.On the antioxidant effects of ascorbic acid and glutathione.[J].Biochemical Pharmacology, 1992, 44 (10) :1905-1915.
[18] Miyoshi K, Sato T.The Effects of Ethanol on the Germination of Seeds of Japonica and Indica Rice (Oryza sativa L.) under Anaerobic and Aerobic Conditions[J].Annals of Botany, 1997, 79 (4) :391-395.
[19] 李思, 方坚, 梁建芬.浸泡液对糙米发芽的影响研究[J].食品科学, 2007, 28 (7) :138-141. [20] 黄迪芳.糙米萌发工艺及发芽糙米功能饮料的研究[D].无锡:江南大学, 2005. [21] 金增辉.发芽糙米与糙米发芽[J].粮食与油脂, 2001 (12) :8-10. [22] 张守文, 陈殊贤.发芽糙米制备工艺的研究进展及前景展望-最有发展前景的食品配料[J].中国食品添加剂, 2013 (3) :53-58. [23] 胡秀娟.发芽糙米粉 (粥) 制备技术研究[D].郑州:河南工业大学, 2012. [24] 王秋.谷物杂粮超微混合粉营养、功能特性及其应用的研究[D].哈尔滨:哈尔滨商业大学, 2015. [25] 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. [26] 马涛, 卢镜竹.提高挤压膨化糙米粉的冲调分散性[J].食品工业科技, 2012, 33 (5) :277-279. [27] 马涛, 卢镜竹.提高非膨化糙米粉的冲调稳定性研究[J].食品科技, 2012, 37 (2) :175-178. [28] 李次力, 王茜.发芽糙米面包的研制[J].食品科学, 2009, 30 (18) :436-439. [29] 余树玺, 何跃, 马良.发芽糙米米面包的加工工艺研究[J].农产品加工 (学刊) , 2012 (2) :34-38. [30] Morita Naofumi, Maeda Tomoko, Watanabe Michiyo, et al.Pre-Germinated Brown Rice Substituted Bread:Dough Characteristics and Bread Structure[J].International Journal of Food Properties, 2007, 10 (4) :779-789.
[31] 刘颜, 沈德艳, 郭娟, 等.苦荞发芽糙米无糖蛋糕的配方优化[J].安徽科技学院学报, 2012, 26 (2) :40-43. [32] 郑艺梅, 卓晓苑, 沈雄义, 等.响应面法优化富硒富γ-氨基丁酸发芽糙米饼干配方[J].粮食与饲料工业, 2015, 12 (9) :25-28. [33] 李静芳, 李新新, 刘军巧, 等.糙米绿茶加工工艺及感官质量模糊综合评判[J].食品与机械, 2015, 31 (4) :228-231. [34] 刘崑, 王晶晶, 于小磊, 等.发芽糙米乳酸菌饮料的研制[J].粮食与饲料工业, 2013 (3) :30-33. [35] 孙月娥, 王卫东, 李曼曼, 等.发芽糙米黑豆复合饮料的生产工艺[J].食品科学, 2010, 31 (18) :476-479. [36] 孙佳欣, 刘崑, 徐宁, 等.发芽糙米绿茶复合饮料的研制[J].粮食与饲料工业, 2016, 12 (6) :51-54. [37] 陈志杰, 杨振东, 顾振新.灵芝发芽糙米果液的工艺研究[J].食品科学, 2010, 31 (6) :114-117. [38] 马涛, 王勃, 王晓琳, 等.一种搅拌型糙米发酵饮品的制备方法:CN103829336A[P].2014. [39] 王立, 段维, 钱海峰, 等.糙米食品研究现状及发展趋势[J].食品与发酵工业, 2016, 42 (2) :236-243. [40] 金明晓.糙米酵素最佳工艺条件研究[J].现代商贸工业, 2013 (9) :189-190. [41] 侯利娟, 邱志超, 王俊玲, 等.酵母菌发酵生产糙米酵素条件优化的研究[J].黑龙江科学, 2016, 7 (15) :6-7. [42] 李志江, 关琛, 翟爱华, 等.糙米酵素发酵工艺对γ-氨基丁酸和谷胱甘肽含量影响研究[J].农产品加工 (学刊) , 2014 (1) :6-8. [43] 吕美.功能性全谷物糙米酒酿制工艺的研究[J].酿酒科技, 2015 (4) :46-48. [44] 肖连冬, 臧晋, 吴德海.双边发酵法生产发芽糙米酒的研究[J].食品工业科技, 2007, 28 (7) :153-155. [45] 魏婧.糙米酒和发芽糙米酒发酵工艺及产品指标分析[D].哈尔滨:东北农业大学, 2012. [46] SP Chan, EH Oh, HS Jeong, et al.Quality characteristics of the germinated brown rice wine added with red pepper[J].Journal of the Korean Society of Food Science&Nutrition, 2009, 38 (8) :1090-1096.
计量
- 文章访问数: 355
- HTML全文浏览量: 28
- PDF下载量: 778
下载:
