随着人们饮食观念与生活方式的不断转变，越来越多的人开始关注养生，更加注

随着人们饮食观念与生活方式的不断转变，越来越多的人开始关注养生，更加注重健康食材和健康饮食，糙米等一类健康食材深受大众追捧，广受关注。糙米中丰富的脂肪含量和优质的脂肪酸组成可以提供良好的脂质配体。糙米相较于精米更好的保留了谷物的营养价值、有更多的基本营养素和保健功能性因子，但由于糙米米糠中含有植酸盐、纤维素等物质，导致口感粗糙、蒸煮性差，制约了糙米的发展。已有研究表明，通过现代食品加工技术手段不仅可以改善糙米的口感粗糙、蒸煮性差等问题，还能够提高其制品的营养价值、促进人体消化吸收。综上所述，本文从糙米的营养价值和功能特性、从糙米的加工技术、发展中可能面临的问题等方面分析糙米食品的现状，探讨糙米的发展趋势与机遇。

With the continuous change of people's diet concept and lifestyle, more and more people begin to pay attention to health preservation and pay more attention to healthy ingredients and healthy diet. Healthy ingredients such as brown rice are deeply sought after and widely concerned by the public. The rich fat content and high-quality fatty acid composition in brown rice can provide good lipid ligands. Compared with milled rice, brown rice retains the nutritional value of grain, has more basic nutrients and health functional factors. However, because brown rice bran contains phytate, cellulose and other substances, it leads to rough taste and poor cooking performance, which restricts the development of brown rice. Studies have shown that modern food processing technology can not only improve the rough taste and poor cooking of brown rice, but also improve the nutritional value of its products and promote human digestion and absorption. To sum up, this paper analyzes the current situation of brown rice food from the aspects of nutritional value and functional characteristics of brown rice, processing technology and possible problems in development, and discusses the development trend and opportunities of brown rice.

With the continuous change of people's diet concept and lifestyle, more and more people begin to pay attention to health care, pay more attention to healthy ingredients and healthy diet, and brown rice and other healthy ingredients are highly sought after by the public. Rich fat content and high-quality fatty acid composition in brown rice can provide good lipid ligands. Compared with milled rice, brown rice retains the nutritional value of grains better, and has more basic nutrients and health-care functional factors. However, brown rice bran contains phytate, cellulose and other substances, resulting in rough taste and poor cooking performance, which restricts the development of brown rice. Studies have shown that modern food processing technology can not only improve the rough taste and poor cooking ability of brown rice, but also improve the nutritional value of its products and promote digestion and absorption by human body. To sum up, this paper analyzes the present situation of brown rice food from the aspects of nutritional value and functional characteristics of brown rice, processing technology of brown rice and possible problems in development, and discusses the development trend and opportunities of brown rice.