碾磨程度对大米营养成分含量变化的影响研究

发布时间：2018-05-25 10:34

本文选题：加工精度 + 营养成分　；参考：《南昌大学》2015年硕士论文

【摘要】：稻米是我国最重要的粮食作物之一,也是我国居民膳食营养的基础。稻谷砻谷脱壳得到的糙米中含有多种营养物质,包括人体需求的碳水化合物、蛋白质、脂肪、粗纤维、多种维生素及多种矿物质等,糙米碾去米糠得到精米,该生产过程中容易导致营养物质流失,当前我国大米加工行业普遍存在过度加工现象,过度追求大米的口感和精度,导致大米的出品率低、营养成分损失高。因此本论文以晚籼米为实验原料,通过测定不同加工精度晚籼米的营养成分研究加工精度对大米营养成分的影响,研究结果如下：大米的加工精度与大米的营养成分含量均成一定的规律性变化,大部分营养成分在加工精度从0～6%时,变化的非常明显,而在加工精度为6%-10%时变化不大,少数营养成分在加工精度从0～4%时,变化明显。
[Abstract]:Rice is one of the most important food crops in China. The brown rice hulled from rice hulls contains a variety of nutrients, including carbohydrates, proteins, fats, crude fibers, vitamins and minerals needed by the human body. The rice bran is milled from brown rice. It is easy to lead to the loss of nutrients in the production process. At present, overprocessing is common in the rice processing industry in China, and the excessive pursuit of the taste and precision of rice leads to the low yield of rice and the high loss of nutrients. In this paper, the effect of processing precision on the nutritional composition of late indica rice was studied by measuring the nutritional composition of late indica rice with different processing precision. The results are as follows: the processing precision of rice and the nutrient content of rice have a certain regular change. Most of the nutrient components change very obviously when the processing precision is from 0 to 6, but it does not change much when the processing precision is between 6% and 10%. A few nutritive components change obviously when the processing precision is from 0 ~ 4.
【学位授予单位】：南昌大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：TS212

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