| 新型米糠功能食品的研究 |
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| 引用本文： | 李璐,李宗军.新型米糠功能食品的研究[J].农产品加工．学刊,2011(7):105-107,130. |
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| 作者姓名： | 李璐 李宗军 |
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| 作者单位： | 湖南农业大学食品科技学院,湖南长沙,410128 |
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| 摘 要： | 米糠是稻谷加工的副产品,具有极高的营养价值。利用挤压技术使米糠的营养成分稳定,在常温下可贮存1年。探讨了米糠食品加工技术的发展概况,并从米糠油脂、米糠蛋白、米糠的膳食纤维及米糠发酵等方面综述了新型米糠功能食品的研究进展。
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| 关 键 词： | 米糠 加工技术 功能食品 |
New Functional Foods of Rice Bran |
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| Li Lu,Li Zongjun.New Functional Foods of Rice Bran[J].Nongchanpin Jlagong.Xuekan,2011(7):105-107,130. |
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| Authors: | Li Lu Li Zongjun |
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| Institution: | Li Lu,Li Zongjun(College of Food Science and Technology,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China) |
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| Abstract: | Rice bran is a by-product of rice processing,which has a high nutritional value.The useful component of rice bran can be stable by extrusion and stored at room temperature for one year.This paper discusses the development of rice bran food-processing technologies,and overviews the research of a new functional food from oil of rice bran,protein of rice bran,dietary fiber of rice bran,fermentation of rice bran and so on. |
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| Keywords: | rice bran food-processing technologies functional food |
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