小麦糊粉是小麦皮层中接触胚乳的内果皮部分，含有丰富的矿物质、微量元素和膳食纤维等营养物质，由于其灰分偏高，色泽发黄，在制粉过程中将其作为副产物进入麸皮中，使主产品营养含量下降，为使该部分营养物质充分利用到主食品中，增加主食品的天然营养含量，作者利用分层脱皮碾磨的特殊提取工艺将其分离，制作糊粉营养米，添加到普通大米中，补足大米的营养。此研究采用正交实验方法设计实验，通过实验得出糊粉营养米的最佳营养配方和工艺影响参数。该研究结论为糊粉营养米的开发提供了基础，为人们膳食结构的调整指了一条新路。

Wheat aleurone, rich in nutriments of mineral substance, microelements and dietary fiber，which is the endocarp part connecting to endosperm in cortex. Because of the high ash content and yellow color of wheat aleurone, the nutriments content of main product can be reduced when putting wheat aleurone in bran as by-product in milling. To make the full use of wheat aleurone nutriments in main product to increase its natural nutriments content. The author successfully created the aleurone nutritious rice which can enhance the nutriments content by adding wheat aleurone into common rice by specific extraction technology of layering peeling separation. This research took the orthogonal experimental method to get the optimum nutritious ingredient and the technology influential parameters. This conclusion provides a basis to the development of aleurone nutritious rice and offers a new way for people diet structure adjustment.