发芽糙米的营养特性及其在食品工业中的应用进展-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

发芽糙米的营养特性及其在食品工业中的应用进展

Nutrition characteristics of germinated brown rice and its application progress in the food industry

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20250115002
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(9)
作者	李雨佳, 何余堂, 周欣欣, 陆云, 解玉梅, 邵玲玲, 刘贺,
作者单位	渤海大学食品科学与工程学院; 辽宁省农产品加工减排增效与资源综合利用重点实验室
摘要	发芽糙米作为一种功能性食品原料, 在食品加工中应用广泛。发芽糙米营养丰富, 富含γ-氨基丁酸、γ-谷维素、膳食纤维、多糖体、谷胱甘肽、肌醇和二十八烷醇等生物活性物质。发芽糙米具有多种生理功效, 如抗氧化、降血脂、降血压、预防糖尿病、预防和治疗癌症; 还具有改善记忆、预防老年痴呆、醒酒、调节情绪、改善皮肤及改善肠道菌群等生理功能。以发芽糙米为原料加工的主食产品有馒头、米饭、面条、面包、饼干等, 还可加工成发芽糙米茶、发酵饮料、糙米酒等饮品; 亦可加工成发芽糙米粉、糙米粥、糙米蛋糕、糙米醋等食品。通过完善发芽糙米生产技术, 研发有特色的发芽糙米食品, 可以加速产业化进程。本文综述了发芽糙米的营养特性、生物活性物质、生理功能, 以及其在食品工业中的应用研究进展, 以期为发芽糙米的推广应用提供参考。
Abstract	Germinated brown rice, as a functional food ingredient, is widely used in food processing. Germinated brown rice is rich in nutrients, including γ-aminobutyric acid, γ-glutamine, dietary fiber, polysaccharides, glutathione, inositol, and octacosanol, among other bioactive substances. Germinated brown rice has a variety of physiological effects, such as anti-oxidation, lowering blood lipids, lowering blood pressure, preventing diabetes, preventing and treating cancer; it also has physiological functions such as improving memory, preventing senile dementia, sobering up, regulating emotions, improving skin, and enhancing gut microbiota. The staple food products processed with germinated brown rice as raw materials include Mantou, rice, noodles, bread, biscuits, etc. They can also be processed into germinated brown rice tea, fermented drinks, brown rice wine and other drinks; it can also be processed into germinated brown rice noodles, brown rice porridge, brown rice cake, brown rice vinegar and other foods. By improving the production technology of germinated brown rice, developing distinctive germinated brown rice food, the industrialization process can be accelerated. This article reviewed the nutritional characteristics, bioactive substances, physiological functions, and application research progress of germinated brown rice in the food industry, in order to provide reference for the promotion and application of germinated brown rice.
关键词	发芽糙米；营养特性；生物活性成分；生理功能；食品工业
KeyWord	germinated brown rice; nutritional characteristics; bioactive components; physiological functions; food industry
基金项目
页码	56-64

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引用本文

李雨佳, 何余堂*, 周欣欣, 陆云, 解玉梅, 邵玲玲, 刘贺*. 发芽糙米的营养特性及其在食品工业中的应用进展 [J]. 食品安全质量检测学报. 2025; 16; (9). 56 - 64.

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