摘要
对小麦胚芽的营养价值及发酵食品的研究进展进行了综述。小麦胚芽营养丰富,并含多种具有保健功能的生理活性物质。用乳酸菌或酵母菌对小麦胚芽进行发酵,能使小麦胚芽产生新的功能性物质,用乳酸菌发酵后还能提高生物稳定性。
The research progress of the nutritional value and the fermented food of wheat germ are reviewed. Wheat germ is rich in nutrition, and contains a variety of physiological active substances with health function. Using lactic acid bacteria or Yeast to ferment the wheat germ, it can produce new functional material, and it can improve the biological stability after fermentation by lactic acid bacteria.
出处
《农产品加工（下）》
2016年第3期66-67,共2页
Farm Products Processing
关键词
小麦胚芽
营养
发酵食品
wheat germ
nutrition
fermented food
