摘要
综合分析燕麦品质、营养功能及燕麦食品开发、加工的最新研究成果,重点介绍燕麦降低心血管疾病风险的功能、新型燕麦食品研发方向。分析发现,燕麦富含β-葡聚糖,燕麦的氨基酸及脂肪酸组成合理,其多酚含量亦处于较高水平;燕麦特殊的构成使其具有降低心脏病风险的功能。燕麦食品开发热点集中于燕麦主食、燕麦饮料及燕麦萌芽产品,不同加工工艺对产品营养品质存在较大影响。研究认为,燕麦营养与保健功能突出,应丰富燕麦产品种类,扩大消费者对燕麦食品的认同;同时优化燕麦加工工艺,进一步提升燕麦食品功能活性。
This article comprehensively analyzes the research results of oat quality,nutritional function and the latest oat food development with processing technology. Mainly introduce the oat＇s function of lowering the risk of cardiovascular disease,the latest direction of oat food research and development. Analyses find that oat is rich in β-glucan,the proportion of amino acids and fatty acids are equitable and the content of polyphenol is also at high level than other grain. The special composition of oats makes it acquire the function of lowering the risk of cardiovascular disease. Nowadays,oat food development focuses on staple food,oat beverage products and germination oat products. The function components and quality changes during processing. We suggest that,as oats with nutrition and health function should enrich the varieties of oat products and expand consumer＇s identification of oat food. Furthermore, optimize the processing technology,to improve the functional activity of oat food.
出处
《农产品加工（下）》
2015年第8期52-55,共4页
Farm Products Processing
关键词
Β-葡聚糖
降脂
加工
创新
休闲食品
β-glucan
lowering blood lipid
process
innovation
snack
