| 许 锐,隋 勇,李书艺,祝振洲,周 雷,施建斌,蔡 沙,熊 添,蔡 芳,梅 新.稻米食味品质影响因素研究进展[J].食品安全质量检测学报,2024,15(7):234-241 |
| 稻米食味品质影响因素研究进展 |
| Research progress on influencing factors of rice eating quality |
| 投稿时间：2023-11-30 修订日期：2024-04-03 |
| DOI： |
| 中文关键词: 稻米 食味品质 营养品质 加工精度 适度加工 |
| 英文关键词:rice eating quality nutritional quality degree of milling appropriate processing |
| 基金项目:湖北省科技计划项目(2023BBB101)；湖北省农业科学院粮食作物研究所自主创新项目(2022ZZCX005) |
|
|
| Author | Institution |
| XU Rui | 1. Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences，2. School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University/National Research and Development Center for Se-rich Agricultural Products Processing Technology/Hubei Engineering Technology Research Center for Deep Processing of Green Se-rich Agricultural Products |
| SUI Yong | 1. Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences |
| LI Shu-Yi | 2. School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University/National Research and Development Center for Se-rich Agricultural Products Processing Technology/Hubei Engineering Technology Research Center for Deep Processing of Green Se-rich Agricultural Products |
| ZHU Zhen-Zhou | 2. School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University/National Research and Development Center for Se-rich Agricultural Products Processing Technology/Hubei Engineering Technology Research Center for Deep Processing of Green Se-rich Agricultural Products |
| ZHOU Lei | 1. Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences，2. School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University/National Research and Development Center for Se-rich Agricultural Products Processing Technology/Hubei Engineering Technology Research Center for Deep Processing of Green Se-rich Agricultural Products |
| SHI Jian-Bin | 1. Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences |
| CAI Sha | 1. Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences |
| XIONG Tian | 1. Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences |
| CAI Fang | 1. Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences |
| MEI Xin | 1. Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences |
|
| 摘要点击次数: 92 |
| 全文下载次数: 63 |
| 中文摘要: |
| 随着生活质量与消费水平的提高, 消费者稻米消费观念已从“吃得好”转变为“吃得健康”, 对稻米食味品质和营养品质提出更高要求。稻米食味品质是衡量稻米品质的重要指标, 受多种因素的影响。稻米中各营养组分的含量、结构、相互作用及其呈现的理化性质是导致稻米食味品质差异的主要原因, 此外, 不同蒸煮方法下采用不同的米水比、蒸煮压力、蒸煮温度亦使稻米呈现出不同食味品质, 显著影响着稻米可接受度。稻米食味品质虽与加工精度呈正比, 但过度加工可导致稻米营养成分大量流失及人体糖分摄入过高, 故平衡稻米食味品质与营养品质的适度加工技术成为了当前研究的重要方向。本文总结了稻米的营养组分、理化性质、蒸煮方法及加工精度等因素对稻米食味品质的影响规律, 概述了未来稻米食味品质的研究与发展方向, 为稻米食味品质的改善和稻米品种的改良提供了理论参考。 |
| 英文摘要: |
| With the improvement of life quality and consumption level, consumers’ consumption concept of rice has changed from “eating well” to “eating healthy”, and higher requirements are put forward for the taste quality and nutritional quality of rice. The eating quality of rice is an important index to measure the quality of rice, which is affected by many factors. The content, structure, interaction and physicochemical properties of each nutrient component in rice were the main reasons for the difference in rice taste quality. In addition, different cooking methods, different rice water ratio, cooking pressure and cooking temperature also made different rice taste quality, which significantly affected the acceptability of rice. Although the eating quality of rice is proportional to the processing precision, excessive processing can lead to a large loss of nutrients in rice and excessive sugar intake in human body. Therefore, the moderate processing technology to balance the eating quality and nutritional quality of rice has become an important direction of current research. This paper reviewed the effects of nutritional components, physical and chemical properties, cooking methods and processing precision on rice taste quality, and summarized the future research and development direction of rice taste quality, which provided theoretical reference for the improvement of rice taste quality and rice varieties. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
|
|
|
