论文部分内容阅读
据专家们预测,未来的科技大米将成为大米中的佼佼者:胚芽米,这种大米最初由日本研制生产,其精度接近普通精白米,但其保留了百分之八十的胚芽,营养丰富,富含维生素A、B、D等,尤其富含维生素B_1和E。脱脂米,普通大米中约含百分之零点八的脂肪,在贮藏过程中,脂肪酸度极易升高,从而影响大米的质量和食用口味。若从大米中提出部分脂肪,不仅可减少大米脂肪氧化的可能,而且还可以使加工出的大米更加洁白、无污染,贮存时间更加长。强化米,美国研究人员将吸足维生素B_1、B_2、烟酸和铁离子溶液的大米,涂上一种水
Experts predict that the future of science and technology rice will become the leader in rice: rice germ, which was originally developed by Japan, its precision close to ordinary white rice, but it retains 80 percent of germ, nutrient-rich , Rich in vitamins A, B, D, etc., especially rich in vitamin B_1 and E. Defatted rice, which contains about 0.8% fat in ordinary rice, can easily increase its fatty acidity during storage, thus affecting the quality and eating taste of rice. If part of the fat from the rice, not only can reduce the possibility of oxidation of rice fat, but also can make the processed rice more white, pollution-free, storage longer. Fortified rice, the United States researchers will absorb vitamin B_1, B_2, niacin and iron ion solution of rice, coated with a water