标题:
陈米复鲜的研究进展Research Progress for Freshening Aged Rice
作者:
朱恩俊, 于爽
关键字:
陈米, 复鲜, 品质Aged Rice, Freshening, Quality
期刊名称:
《Hans Journal of Food and Nutrition Science》, Vol.4 No.3, 2015-08-05
摘要:
大米是中国最主要的食物之一，需要一定的储备量来保证供应需求。存放时间过长的大米称为陈米，陈米品质劣变，影响营养与食味。本文主要分析了陈米的品质改变，其中包括淀粉、脂肪、蛋白质、B族维生素以及细胞壁在储存后的变化。同时解释了不良气味产生的的原因，根据陈米品质的劣变总结了陈米复鲜的一系列理论和改善陈米品质的各种有效方法。目的在于提高陈米利用率，增加经济利益。
The most important food in China is rice, which has a certain amount of reservation in order to guarantee supply and demand. The rice stored too long is defined as aged rice. And the deteriora-tion of aged rice affects the nutrition and taste. The paper mainly analyzes the quality changes of aged rice, including the change of starch, lipid, protein, B-vitamin and cell wall after storage. Meanwhile it explains the reason of unpleasant flavor and summarizes a series of mechanisms of freshening aged rice and methods of improving the quality of aged rice according to the deteriora-tion of quality of the aged rice. It aims to improve the utilization rate of aged rice and increase the economic benefits.