Research Progress on the Effect of Biological Fermentation on Brown Rice Quality

The brown rice is rich in protein, dietary fiber, starch, lipids and other essential nutrients for human metabolism, and also contains a variety of bioactive substances with healthcare effects. However, due to the existence of bran, brown rice is difficult to cook, rough in taste and poor in taste quality, which greatly limits the consumption and popularization of the brown rice product. A large number of studies have proved that biological fermentation can effectively improve the nutrition and edible value of brown rice through the biochemical modification process of microorganisms and their enzymes, and it is one of the essential ways to improve the quality of brown rice products at present. In this paper, the beneficial effects of bio-fermentation on the quality of brown rice are introduced in detail from the aspects of edible, processing and functional properties. Then, the research and application progress of bio-fermentation technology in brown rice processing domestic and abroad are summarized, and the product update and quality improvement brought by bio-fermentation technology in recent years are put forward. Finally, the future research and development direction of bio-fermentation processing of brown rice are prospected, aiming to provide a theoretical reference for the application of bio-fermentation technology in brown rice processing and the overall improvement of brown rice quality. The bio-fermentation technology has great potential for application in the field of brown rice processing, and tends to develop in the breeding of fermentation strains, optimization of processing, progress of equipment and large-scale production, improvement of safety, development of products with high functional value.