摘要
发芽全谷物在经过不同加工方式处理后,其营养品质和感官特性会发生变化,对发芽全谷物食品的开发应用产生了重要影响。本文综述了蒸煮、焙烤、挤压、发酵、酶辅助处理等五种加工方式对发芽全谷物品质特性影响的研究进展,展望了加工方式在发芽全谷物中的应用前景,旨在为生产营养型发芽全谷物类食品提供一定的参考。
The nutritional quality and sensory properties may be changed after the germinated whole grains are treated by various processing methods,which affect the development and application of germinated whole grains in food industry.The effects of five processing methods including cooking,baking,extrusion,fermentation,enzyme-assisted treatment on the quality characteristics of germinated whole grains were summarized.The processing methods for germinated whole grain were also prospected.This paper provided some references for production of nutritive germinated whole grains in food industry.
作者
李忍
吴娜娜
李志江
谭斌
李冬梅
Li Ren;Wu Nana;Li Zhijiang;Tan Bin;Li Dongmei(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;Academy of National Food and Strategic Reserves Administration,Beijing 100037;Heilongjiang Wuchang Jinhe Rice Industry Co.,Ltd.,Harbin 150200;Heilongjiang Province Cultivating Collaborative Innovation Center for The Beidahuang Modern Agricultural Industry Technology,Daqing 163319)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第11期187-193,202,共8页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31772009,31972113),国家“十三五”重点研发计划(2017YFD0401103)。
关键词
发芽全谷物
加工方式
营养品质
感官特性
germinated whole grain
processing methods
nutritional quality
sensory characteristics
