摘要
随着碾米精度的提高,成品大米的营养价值倍受人们关注,而稻米片由于营养价值较高,易消化、吸收,且具有良好的速食性、适口性,不含食品添加剂,相比其他产品有一定优势。因此,从分析糙米与精米营养价值入手,阐述了稻米片加工的必要性和可行性。介绍了加工稻米片的工艺流程和技术特点。
With the improvement of precision of milled rice, great attentions have been paid to the nutritional values of rice after processing. Moreover, comparing with other products, the rice flake has certain advantage with higher nutritional value, which is easy to be digested and absorbed, has good property of instant food and proper taste without food additive. Starting from analysis on the nutritional value of brown rice and polished rice, the necessity and feasibility of rice flake were set forth, and the technological flow and technical characters were introduced.
出处
《粮食与饲料工业》
CAS
北大核心
2005年第9期8-9,共2页
Cereal & Feed Industry
关键词
稻米片
糙米
营养
工艺
技术
rice flake
brown rice
nutrition
technology
technique
