国内各级留胚米产品标准的比较与分析
Comparison and Analysis of Domestic Product Standards of Germ-remained Milled Rice on Different Levels
万小乐 1崔阳 2张明先 1张慧 1徐静1
作者信息
- 1. 大连市检验检测认证技术服务中心,辽宁 大连 116021
- 2. 辽宁省储备粮管理有限公司,辽宁 大连 116021
- 折叠
摘要
留胚米是新兴的大米加工产品.与传统大米产品相比,具有营养价值高、加工精度低的特点,符合当前社会流行的全谷物营养消费趋势及适度加工节粮减损的粮食产业政策导向.以我国现行有效的各级留胚米产品标准为研究对象,就产品名称、留胚粒率、加工精度、水分含量及保质期等主要技术指标作了比对分析,开展了关键指标验证试验,指出了当前市场存在的问题,为下一步规范留胚米产品的加工生产、保障提升留胚米产品的营养品质、构建"优质优价"的留胚米流通体制提供有力的参考.
Abstract
Germ-remained milled rice is a new rice processing product.Compared with traditional rice prod-ucts,it has the characteristics of high nutritional value and low processing precision,which is in line with the current social trend of whole grain nutrition consumption and the food industry policy orientation of moderate processing to save food and reduce losses.In this paper,the current effective product standards of germ-remained milled rice on different levels were studied,and the main technical indexes such as product name,ratio of germ-remained kernels,milling degree,moisture content and shelf life were compared and analyzed.The key index verification tests were carried out,and the existing problems in the current market were pointed out.It provides a powerful reference for standardizing the processing and production of the rice products,ensuring and improving the nutritional quality of the rice products,and constructing the circulation system of"high quality and high price"of the rice products.
关键词
留胚米/留胚粒率/加工精度/水分含量/保质期Key words
germ-remained/milled rice/ratio of germ-remained kernels/milling degree/moisture content/shelf life引用本文复制引用
出版年
2024
NETL
NSTL
万方数据