Abstract:

Germinated brown rice, as an emerging raw material for healthy foods, is increasingly favored by consumers due to its rich nutrition and various active components. It is widely used in many fields such as food processing, healthcare, and daily chemical industries. With the development of technology and the increasing of public demand for health, the application prospects of germinated brown rice are becoming broader. This article reviewed the effects of different processing methods on the nutritional components, quality, and physiological activity of germinated brown rice, as well as the exploitation applications of germinated brown rice in food and other fields, in order to provide a reference for the further development of the germinated brown rice industry.

Key words: rice, germinated brown rice, processing method, nutritional component, physical activity, exploitation application

摘要：

发芽糙米作为一种新兴的健康食品原料，凭借其丰富的营养价值和多样的活性成分，正受到越来越多消费者的青睐，并在多个领域如食品加工、医疗保健和日化行业中广泛使用。随着技术的发展和公众健康意识的增强，发芽糙米的应用前景愈发广阔。本文综合探讨了不同处理方式对发芽糙米营养成分、品质特性及生理活性的影响，并系统回顾了发芽糙米在食品等领域的开发应用情况，以期为发芽糙米产业的持续发展提供参考。

关键词: 水稻, 发芽糙米, 处理方式, 营养成分, 药理活性, 开发应用