摘要
本文阐述了发芽糙米的营养价值、生产工艺,总结了速食营养米粉和有色酒2个发芽糙米深加工产品的工艺流程及工艺特点,分析了发芽糙米作为主食直接食用存在的问题,并提出了建议,以期为发芽糙米产业化发展提供参考。
This paper expounded nutritional value and production technology of germinated brown rice, summarized the technological process and characteristics of two germinated brown rice deep processing products(instant nutritional rice flour and colored liquor), analyzed the problems existing in germinated brown rice as a staple food and put forward some suggestions, in order to provide references for the industrialization development of germinated brown rice.
作者
刘松
王少希
梁海泉
李诚
李玲
LIU Song;WANG Shaoxi;LIANG Haiquan;LI Cheng;LI Ling(Changsha Academy of Agricultural Sciences,Changsha Hunan 410003;Changsha Shanghai Agricultural Science and Technology Co.,Ltd.,Changsha Hunan 410036)
出处
《现代农业科技》
2023年第1期181-184,共4页
Modern Agricultural Science and Technology
关键词
发芽糙米
营养价值
生产工艺
深加工产品
germinated brown rice
nutritional value
production technology
deep processing product
