Abstract
With the enhanced national health awareness,there is an increasing consumers ’ demand for healthy food,and more attentions are drawn to nutritious rice products.Therefore,the development of novel nutritious rice products is of great significance for diversifying the nutritional staple rice foods,improving glucose metabolism,avoiding chronic diseases,and promoting a healthier diet.The latest physical and biological processing technologies in improving the nutritional function of rice products are reviewed.The current status of the nutritious rice products industry is summarized and prospect is outlined for industrial development based on market demands.
Publication Date
2-18-2025
First Page
225
Last Page
231
DOI
10.13652/j.spjx.1003.5788.2024.60175
Recommended Citation
Jian, DING; Yupeng, LI; Mingji, QIAN; Zhengyu, JIN; Qinlu, LIN; Bo, CUI; Xiarong, LAI; Jinfu, WAI; and Yong, FANG
(2025)
"Research progress and industry status of novel processing technology of nutritious rice products,"
Food and Machinery: Vol. 40:
Iss.
12, Article 30.
DOI: 10.13652/j.spjx.1003.5788.2024.60175
Available at:
https://www.ifoodmm.cn/journal/vol40/iss12/30
References
[1] 郑红明.2023年中国大米产业报告 [N].粮油市场报,2023 -11-07(T10).ZHENG H M.China rice industry report 2023 [N].Grain and Oil Market Journal,2023 -11-07(T10).
[2] 刘锐,苗艺源,黄家章,等.营养功能型稻米产业研究进展与展望 [J].中国粮油学报,2024,39(6):215-224.LIU R,MIAO Y Y,HUANG J Z,et al.Research progress and prospect of functional rice industry [J].Journal of the Chinese Cereals and Oils Association,2024,39(6):215-224.
[3] 胡时开,胡培松.功能稻米研究现状与展望 [J].中国水稻科学,2021,35(4):311-325.HU S K,HU P S.Research progress and prospect of functional rice[J].Chinese Journal of Rice Science,2021,35(4):311-325.
[4] KASOTE D,SREENIVASULU N,ACUIN C,et al.Enhancing health benefits of milled rice:current status and future perspectives [J].Critical Reviews in Food Science and Nutrition,2022,62(29):8 099-8 119.
[5] 周婷,程威威,林亲录,等.发芽糙米制备工艺研究现状 [J].粮食与油脂,2013,26(7):6-8.ZHOU T,CHENG W W,LIN Q L,et al.Research status of preparation technology of germinated brown rice [J].Cereals & Oils,2013,26(7):6-8.
[6] 傅亚平.我国米制食品发展现状及思路 [J].农业与技术,2023,43(20):33-36.FU Y P.Current situation and thinking of rice-based food development in China [J].Agriculture and Technology,2023,43(20):33-36.
[7] 周田田,唐兆成,李笑,等.利用基因编辑技术创制低谷蛋白水稻种质 [J].作物学报,2024,50(10):2 435-2 446.ZHOU T T,TANG Z C,LI X,et al.Development of low-glutelin rice germplasm by gene editing technology [J].Acta Agronomica Sinica,2024,50(10):2 435-2 446.
[8] WANG A Q,CHENG W J,LI,M X,et al.Creation of high-resistant starch rice through systematic editing of amylopectin biosynthetic genes in rs 4[J].Plant Biotechnology Journal,2024,19:1-9.
[9] 白建江,朱辉明,李丁鲁,等.高抗性淀粉稻米对 GK糖尿大鼠的血糖和血脂代谢的影响 [J].中国食品学报,2012,12(9):16-20.BAI J J,ZHU H M,LI D L,et al.Effect of the high resistant starch rice on blood glucose and lipid metabolism in diabetie GK mice [J].Journal of Chinese Institute of Food Science and Technology,2012,12(9):16-20.
[10] ZHU Q L,YU S Z,ZENG D C,et al.Development of "purple endosperm rice" by engineering anthocyanin biosynthesis in the endosperm with a high-efficiency transgene stacking system [J].Molecular Plant,2017,10(7):918-929.
[11] 郭孔雁,陈立云,肖层林,等.稻米营养价值及其食味的研究[J].湖南农学院学报,1989,15(4):1-5.GUO K Y,CHEN L Y,XIAO C L,et al.A preliminary study on the nutrient and eating quality of scent rice [J].Journal of Hunan Agricultural University (Natural Sciences ),1989,15(4):1-5.
[12] GAO S P,XIAO Y H,XU F,et al.Cytokinin-dependent regulatory module underlies the maintenance of zinc nutrition in rice [J].New Phytologist,2019,224(1):202-215.
[13] 刘玲珑,江玲,刘世家,等.巨胚水稻 W025糙米浸水后 γ-氨基丁酸含量变化的研究 [J].作物学报,2005,31(10):1 265-1 270.LIU L L,JIANG L,LIU S J,et al.Accumulation of the γ-aminobutyric acid in brown rice-a new rice strain W 025 with giant-embryo during water soaking [J].Acta Agronomica Sinica,2005,31(10):1 265-1 270.
[14] MEIJER G W,LÄHTEENMÄKI L,STADLER R H,et al.Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies [J].Critical Reviews in Food Science and Nutrition,2021,61(1):97-115.
[15] 李丽云.“六步鲜米精控技术 ”全产业链呵护稻米新鲜品质[N].科技日报,2021 -07-19(3).LI L Y.'Six steps of fresh rice control technology' to protect the fresh quality of rice throughout the whole industrial chain[N].Science and Technology Daily,2021 -07-19(3).
[16] 李欣,齐家敏,程昊,等.基于机器视觉的谷糙分离检测方法[J].食品与机械,2024,40(6):97-103.LI X,QI J M,CHENG H,et al.Grain and chaff separation detection method based on machine vision [J].Food & Machinery,2024,40(6):97-103.
[17] 彭国泰,吴娜娜,谭斌,等.超微粉碎处理对糙米粉理化性质的影响 [J].粮油食品科技,2017,25(2):17-21.PENG G T,WU N N,TAN B,et al.Study on the effect of superfine grinding on physicochemical properties of brown rice flour [J].Science and Technology of Cereals,Oils and Foods,2017,25(2):17-21.
[18] 胡婷,王鑫,耿可赞,等.超微粉碎对黑米糠多酚的组成及活性的影响 [J/OL ].现代食品科技.(2024 -09-18) [2024 -10-08].http://kns.cnki.net/KCMS/detail/detail.aspx ? filename=GZSP 20240914007 &dbname=CJFD&dbcode=CJFQ.HU T,WANG X,GENG K Z,et al.Effect of superfine grinding on composition and activity of polyphenols from black rice bran [J/OL ].China Industrial Economics.(2024 -09-18) [2024 -10-08].http://kns.cnki.net/KCMS/detail/detail.aspx ? filename=GZSP 20240914007 &dbname=CJFD&dbcode=CJFQ.
[19] 管弋铦.超高压结合热处理对大米粉理化特性及蛋白质的影响 [D].绵阳:西南科技大学,2017:34-35.GUAN Y X.Effects of Combined ultra-high pressure and thermal treatment on physicochemical properties and proteins of rice flour [D].Mianyang:Southwest University of Science and Technology,2017:34-35.
[20] 孟玲.超高压黑米饭贮藏中品质变化及回生特性研究 [D].合肥:合肥工业大学,2019:37-39.MENG L.Study on quality changes and regeneration characteristics of black rice in storage under ultra-high pressure[D].Hefei:Hefei University of Technology,2019:37-39.
[21] 徐鹏程,王荩玮,罗小虎,等.电子束辐照对留胚米理化性质及食用品质的影响 [J].食品与生物技术学报,2023,42(4):41-47.XU P C,WANG J W,LUO X H,et al.Effect of electron beam irradiation on physicochemical properties and edible qualities of rice with remained germ [J].Journal of Food Science and Biotechnology,2023,42(4):41-47.
[22] 李庆龙.一种采用多次喷涂浸吸与涂膜生产营养强化米的方法:CN 200510019124.5[P].2006 -01-11.LI Q L.Method for producing nutrition-enhanced rice by using multiple spraying soaking and coating procedures:CN 200510019124.5[P].2006 -01-11.
[23] 于秀荣,陈建仁,黄社章,等.微波干燥粮食初探 [J].中国粮油学报,2000,15(5):57-62.YU X R,CHEN J R,HUANG S Z,et al.Exploration of drying grain by microwave [J].Journal of the Chinese Cereals and Oils Association,2000,15(5):57-62.
[24] SHEN L Y,GAO M,ZHU Y,et al.Microwave drying of germinated brown rice:correlation of drying characteristics with the final quality [J].Innovative Food Science & Emerging Technologies,2021,70:102673.
[25] 朱松,宋善武,进伟,等.胚芽米微波灭酶工艺 [J].食品与生物技术学报,2018,37(6):603-609.ZHU S,SONG S W,LI J W,et al.Study on the technology of inactivation enzyme in embryo-remaining rice by microwave[J].Journal of Food Science and Biotechnology,2018,37(6):603-609.
[26] CHATCHAVANTHATRI N,JUNYUSEN T,ARJHARN W,et al.Effects of parboiling and infrared radiation drying on the quality of germinated brown rice [J].Journal of Food Processing and Preservation,2021,45(11):e15892.[27] 吕晓莲.气流膨化技术对核桃早餐谷物食品质构的影响 [J].食品科学,2012,33(4):22-25.LU X L.Effect of air puffing technology on texture of walnut cereal breakfast [J].Food Science,2012,33(4):22-25.
[28] 张群.营养复合米加工技术研究 [J].食品与生物技术学报,2020,39(5):112.ZHANG Q.Nutritional composite rice processing technology research [J].Journal of Food Science and Biotechnology,2020,39(5):112.
[29] WANG J J,LI M F,WANG C,et al.Effect of extrusion processing and addition of purple sweet potatoes on the structural properties and in vitro digestibility of extruded rice[J].Food & Function,2021,12(2):739-746.
[30] 李卢,刘震远,李喜宏,等.南瓜粉对挤压米膳食血糖指数及品质的影响 [J].食品与生物技术学报,2021,40(11):39-45.LI L,LIU Z Y,LI X H,et al.Contribution of pumpkin powder addition on dietary glycemic index and quality of fresh extruded rice [J].Journal of Food Science and Biotechnology,2021,40(11):39-45.
[31] BILAL M,IQBAL H M N.State-of-the-art strategies and applied perspectives of enzyme biocatalysis in food sector:current status and future trends [J].Critical Reviews in Food Science and Nutrition,2020,60(12):2 052-2 066.
[32] 任元元,李宇航,孟资宽,等.协同发酵生产的鲜湿米粉及其品质特性和风味研究 [J].食品与发酵工业,2022,48(11):185-191.REN Y Y,LI Y H,MENG Z K,et al.Quality and flavor characteristics of fresh rice noodles produced by co-fermentation [J].Food and Fermentation Industries,2022,48(11):185-191.
[33] SADEGHI A,EBRAHIMI M,RAEISI M,et al.Improving the antioxidant capacity of bread rolls by controlled fermentation of rice bran and addition of pumpkin (Cucurbita pepo ) puree[J].Journal of Food Measurement and Characterization,2019,13(4):2 837-2 845.
[34] 唐慧,范洪臣,茜琳,等.酵母发酵米浆制作米发糕工艺 [J].食品研究与开发,2023,44(22):68-73.TANG H,FAN H C,XI L,et al.Technology of making rice-steamed Chinese sponge cake with yeast-fermented rice paste[J].Food Research and Development,2023,44(22):68-73.
[35] 张瑞莉.挤压与酶法集成制备糙米乳工艺和营养特性的研究[D].郑州:河南工业大学,2013:41-43.ZHANG R L.Study on the process and nutritional properties of brown rice milk prepared by integrating extrusion and enzyme method [D].Zhengzhou:Henan University of Technology,2013:41-43.
[36] 钱鑫,周文化,李良怡,等.鲜湿米粉抗老化研究进展 [J].食品与机械,2021,37(10):208-214.QIAN X,ZHOU W H,LI L Y,et al.Research progress on anti-retrogradation of fresh rice noodles [J].Food & Machinery , | Vol.40， No.12 丁 俭等 ：营养米制品加工新技术研究进展及产业现状2021 , 37(10): 208-214.
[37] 王子妍,刘颖,贾健辉,等.预糊化—复合酶解法制备婴幼儿留胚米粉及其理化性质研究 [J].食品工业科技,2022,43(20):228-234.WANG Z Y,LIU Y,JIA J H,et al.Preparation and physicochemical properties of pregelatinization-composite enzymatic digestion of rice flour with embryos for infants and children [J].Science and Technology of Food Industry,2022,43(20):228-234.
[38] 朱玲风,谢秋涛,袁洪燕,等.发芽糙米红豆饮品研制 [J].食品工业,2024,45(2):1-4.ZHU L F,XIE Q T,YUAN H Y,et al.Preparation of germinated brown rice and red bean beverage [J].Food Industry,2024,45(2):1-4.
[39] 陈款,周游,庄坤,等.纤维素酶处理改善糙米米线食用品质的研究 [J].食品科技,2023,48(4):168-175.CHEN K,ZHOU Y,ZHUANG K,et al.Improving the edible quality of brown rice noodles by cellulase treatment [J].Food Science and Technology,2023,48(4):168-175.
[40] LU S Y,MU Y F,XU M H,et al.Ultrasound-assisted cellulase pretreatment and cooking with enzymatic hydrolysates enhance the freeze-thaw stability of brown rice [J].LWT,2023,173:114390.
[41] HATTA E,MATSUMOTO K,HONDA Y.Bacillolysin,papain,and subtilisin improve the quality of gluten-free rice bread [J].Journal of Cereal Science,2015,61:41-47.
[42] FANG Y,CATRON B,ZHANG Y F,et al.Distribution and in vitro availability of selenium in selenium-containing storage protein from selenium-enriched rice utilizing optimized extraction [J].Journal of Agricultural and Food Chemistry,2010,58(17):9 731-9 738.
[43] WU J,DING J,SHI Y,et al.Inhibition of immunotoxicity of Pb2+-induced RAW 264.7 macrophages by selenium species in selenium-enriched rice [J].Food and Chemical Toxicology,2021,148:111943.
[44] 王炜华,黄丽,刘成梅,等.米糠膳食纤维对强化大米质构的影响 [J].食品与机械,2011,27(3):16-18,31.WANG W H,HUANG L,LIU C M,et al.Effect of rice bran dietary fiber on texture properties of fortified rice [J].Food & Machinery,2011,27(3):16-18,31.
[45] 李兆钊,吴卫国,廖卢艳,等.挤压杂粮重组米糊化特性研究[J].食品与机械,2020,36(5):54-58.LI Z Z,WU W G,LIAO L Y,et al.Studies on gelatinization properties of extruded rice with coarse grains [J].Food & Machinery,2020,36(5):54-58.
[46] 戚家慧,陈善峰,闫玉红,等.马齿苋复配米工艺优化及抗氧化活性研究 [J].食品与机械,2022,38(5):184-190.QI J H,CHEN S F,YAN Y H,et al.Optimization of processparameters and antioxidant activityane compound ricepurs [J].Food & Machinery,2022,38(5):184-190.
[47] GUAN C M,LIU J J,GAN S L,et al.Effects of soluble soybean polysaccharide on cooking and eating quality of dry rice noodles under single- and twin-screw extrusions [J].LWT-Food Science and Technology,2023,187:115352.
[48] 李才明,陈荻,陆瑞琪,等.可得然胶对米粉加工及食用品质的影响 [J].食品科学,2021,42(16):23-28.LI C M,CHEN D,LU R Q,et al.Effect of curdlan on processing and eating quality of rice noodles [J].Food Science,2021,42(16):23-28.
[49] JI X,XIONG Y L,JIANG J.Tunable rice protein-starch composite soft gels:structural role of ultrasound-modified protein [J].Food Hydrocolloids,2024,148:109462.
[50] 于衍霞,安红周,宗英俊,等.米制品国内外研究与发展现状[J].中国粮油学报,2017,32(7):141-146.YU Y X,AN H Z,ZONG Y J,et al.The current situation of rice processed product research and development at home and abroad [J].Journal of the Chinese Cereals and Oils Association,2017,32(7):141-146.
[51] 陈思逸,龙靖玮,梁建芬.低生糖指数 （GI）主食产品开发研究策略 [J/OL ].食品研究与开发.(2024 -10-14) [2024 -11-02].http://kns.cnki.net/KCMS/detail/detail.aspx ? filename=SPYK 20241012001 &dbname=CJFD&dbcode=CJFQ.CHEN S Y,LONG J W,LIANG J F.Strategies focusing on staple food innovation and development with low glycemic index [J/OL ].Food Research and Development.(2024 -10-14)
[2024 -11-02].http://kns.cnki.net/KCMS/detail/detail.aspx ? filename=SPYK 20241012001 &dbname=CJFD&dbcode=CJFQ.
[52] 对话慢教授李俊堃:控糖风潮下，大食品赛道的 “低GI”革命[EB/OL ].(2024 -05-20) [2024 -11-02].https:// xueqiu.com/9132294412 /290725767.Dialogue with professor Li Junkun:the 'low GI' revolution in the big food track under the sugar control trend [EB/OL ].(2024 -05-20) [2024 -11-02].https:// xueqiu.com/ 9132294412 /290725767.
