稻米粉和淀粉改性研究进展.pdf

中国食品添加剂
China Food Additives 专论综述
稻米粉和淀粉改性研究进展
徐忠，岳进，闫宇航，陈凤莲，张娜
（哈尔滨商业大学食品工程学院，哈尔滨 150076）
摘 要：稻米是我国主要的粮食作物之一，在食品领域应用广泛，对稻米粉进行适当的改性处理，可以改
善稻米粉的应用性能，有利于稻米粉的深加工和稻米主食的开发。对稻米粉及其淀粉的改性研究进行综述，为
稻米粉的生产加工和食品工业中的应用提供参考。
关键词：稻米粉；淀粉；改性；进展
中图分类号：+.1 文献标识码：A 文章编号：1006-2513（2021）07-0144-06
doi：-
Research progress of rice flour and its starch modification
XU Zhong，YUE Jin，YAN Yuhang，CHEN Fenglian，ZHANG Na
（Harbin University of Commerce，School of Food Engineering，Harbin 150076）
Abstract：Rice is one of the main food crops in China. It is widely used in food industry. Appropriate modification of
rice flour can improve its application performance and is beneficial to deep processing of rice flour and the development
of rice food. This article reviews the research on modification of rice flour and its starch and provides a reference for
rice production and processing as well as its application in food industry.
Key words：rice powder；starch；modification；progress
稻米（学名：Oryza Sativa）总产量仅次于玉 和淀粉的改性研究成果，为稻米粉的生产和在食