目的 对目前的重组米品质特性及其功能性产品进行总结研究，并针对其相关机理进行汇总讨论，为重组米领域的深层次研究提供参考。方法 主要综述重组米的糊化特性、质构特性、消化特性和老化特性等在机理及相关影响因素方面的研究现状和进展，以及重组米的低GI(血糖生成指数)、低蛋白和营养强化功能性方面的研究现状和进展。结果 目前多数的研究都趋于表面加工技术方面，缺少营养成分对性质的影响方面的研究。目前重组米的制备工艺较为复杂，产量较低，在一定程度上限制了重组米的市场规模。结论 未来可加强对分子层面机理的研究，改善开发重组米的安全性，研制出更健康、更优质、更具市场潜力的产品。

In this paper, the quality characteristics and functional products of reformed rice were summarized and discussed, and their related mechanisms were summarized and discussed, so as to provide reference for researchers in this field. This paper reviews the current status and progress of research on the aspects including gelatinization characteristics, textural characteristics, digestive characteristics, ageing characteristics, low GI, low protein and nutrient enrichment of reformed rice. Most of the current studies tend to focus on the surface processing technology, but there is a lack of research on the effect of nutrients on the characteristics. In addition, at present, the preparation process of reformed rice is relatively complex and the yield is lower, which limits the market scale of reformed rice to some extent. It is necessary to strengthen the research on the molecular mechanism and improve the development safety of reformed rice, so as to develop reformed rice products with healthier and better quality, and more market potential.