Germinated brown rice, as a functional food ingredient, is widely used in food processing. Germinated brown rice is rich in nutrients, including γ-aminobutyric acid, γ-glutamine, dietary fiber, polysaccharides, glutathione, inositol, and octacosanol, among other bioactive substances. Germinated brown rice has a variety of physiological effects, such as anti-oxidation, lowering blood lipids, lowering blood pressure, preventing diabetes, preventing and treating cancer; it also has physiological functions such as improving memory, preventing senile dementia, sobering up, regulating emotions, improving skin, and enhancing gut microbiota. The staple food products processed with germinated brown rice as raw materials include Mantou, rice, noodles, bread, biscuits, etc. They can also be processed into germinated brown rice tea, fermented drinks, brown rice wine and other drinks; it can also be processed into germinated brown rice noodles, brown rice porridge, brown rice cake, brown rice vinegar and other foods. By improving the production technology of germinated brown rice, developing distinctive germinated brown rice food, the industrialization process can be accelerated. This article reviewed the nutritional characteristics, bioactive substances, physiological functions, and application research progress of germinated brown rice in the food industry, in order to provide reference for the promotion and application of germinated brown rice.
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |