本文以不同加工程度鲜糙米为原料制备米粉，对不同等级鲜糙米米粉的基础营养品质、维生素、微量元素、直链淀粉、热特性、流变特性和感官品质进行比较。研究得到，除碳水化合物和微量元素Cr之外，随着加工程度的提高，胚芽保留率的降低，糙米基础营养价值损失严重。糙米制备的米粉脂肪含量和灰分含量是精白米粉的近3倍，胚芽米粉的蛋白质含量可达8.13 g/100 DM，且维生素B1和B3含量分别为133.74 μg/100 DM和3.39 mg/100 DM，是精白米粉7.5倍和10.6倍。而加工程度较高的精白米粉和白米粉由于高直链淀粉含量(分别为24.35%和23.50%)，在热特性和感官评价方面表现较好。综合比较得出，5分白米粉在食用特性和营养特性均品质突出，且Zn的含量最高，为18.65 mg/kg(DM)；流变特性和溶解特性测定中，5分白米粉的表观粘度与精米系有相近的表现，米糊状态较好，适合开发辅食米粉产品。

In this study, rice flour was prepared from fresh brown rice with different degrees of processing, and the basic nutritional quality, vitamins, microelements, amylose, thermal characteristics, rheological characteristics and sensory quality of rice flour with different grades of fresh brown rice were compared. It was found that, in addition to carbohydrate and microelement Cr, with the improvement of processing degree, the embryo retention rate decreased and the basic nutritional value of brown rice was seriously lost. The fat content and ash content of rice flour prepared by brown rice were nearly 3 times those of white rice flour, and the protein content of wheat flour was up to 8.13 g/100 DM, and the contents of vitamin B1 and B3 were 133.74 μg/100 DM and 3.39 mg/100 DM, respectively, which were 7.5 times and 10.6 times those of white rice flour, respectively. The over processed white rice flour and white rice flour had better thermal characteristics and sensory evaluation due to their high amylose content (24.35% and 23.50%, respectively). A comprehensive comparison showed that the edible and nutritional characteristics of 5-cent white rice flour were best, and the content of Zn was the highest, which was 18.65 mg/kg (DM). The apparent viscosity of 5-cent white rice flour was similar to that of white rice flour, and the rice paste state was better, which was suitable for the development of supplementary rice flour products.

国家重点研发计划项目（2017YFD0400505）