Research Progress on the Effect of Exogenous Additives on Rice Product Quality

LIU Xiaofei; WU Junying; ZHAO Xiangxiang; QI Yuena; LIU Chang; ZHANG Na

doi:10.13386/j.issn1002-0306.2020120221

Volume 43 Issue 2

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(2): 427-433. > DOI: 10.13386/j.issn1002-0306.2020120221

LIU Xiaofei, WU Junying, ZHAO Xiangxiang, et al. Research Progress on the Effect of Exogenous Additives on Rice Product Quality[J]. Science and Technology of Food Industry, 2022, 43(2): 427−433. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120221.

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Research Progress on the Effect of Exogenous Additives on Rice Product Quality

Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, College of Food Engineering, Harbin University of Commerce, Harbin 150028, China

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Received Date: December 24, 2020
Available Online: November 05, 2021

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Abstract

Abstract

Rice is mild in nature, sweet in taste, and has higher nutritional value. Rice is the staple food for more than half of the world’s population, then the research progress of various rice has attracted extensive attention of many scholars. In this paper, the essential information, nutritional composition, efficiency of rice and rice products in processing problems are expounded, and the factors affecting the quality of rice product in the process of deep processing are analyzed, finally the effects of various exogenous additives on the quality of rice product are summarized, the effect of single exogenous additive is not very good, and the research on composite additives should be strengthened, with the aim of providing reference for the development of rice product processing industry in China.
- rice product,
- protein,
- starch,
- exogenous additives,
- quality

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