摘要
全谷物保留了完整谷粒所具备的营养成分,经常食用有助于维持健康体重,还可以降低心血管疾病、Ⅱ型糖尿病、肠道癌症等疾病的患病风险。但全谷物的适口性和烹饪特性差,难以被消费者接受,因此,改良传统加工工艺,开发新的全谷物食品十分必要。谷物茶作为一种全谷物食品,不仅改善了全谷物的口感,而且保留了其营养价值和健康功效。文章主要对谷物茶在烘烤、发芽、发酵等不同加工工艺下的风味物质变化、功能特性进行综述,并重点探讨了谷物茶在加工过程中丙烯酰胺、晚期糖基化终末产物等有害物形成机制及抑制方法,旨在为全谷物饮品的开发利用提供理论依据。
Whole grains retain the nutrients found in whole grains,which can help maintain a healthy weight and reduce the risk of cardiovascular disease,typeⅡdiabetes,bowel cancer and other diseases when eaten regularly.However,whole grain is difficult to be accepted by consumers due to its poor palatability and cooking characteristics.Therefore,it is necessary to improve traditional processing technology and develop new whole grain foods.As a whole grain food,grain tea not only improve the taste of whole grain,but also retain nutritional value and health effect.This paper reviews research on the changes of flavor substances and functional properties of grain tea by baking,sprouting and fermentation.In addition,the formation mechanism and inhibition methods of acrylamide and end-products of advanced glycation during the processing of grain tea discussed.This paper would provide theoretical reference for the development and utilization of whole grain drinks.
作者
周雷
隋勇
祝振洲
李书艺
许锐
施建斌
蔡沙
熊添
蔡芳
梅新
ZHOU Lei;SUI Yong;ZHU Zhenzhou;LI Shuyi;XU Rui;SHI Jianbin;CAI Sha;XIONG Tian;CAI Fang;MEI Xin(Hubei Academy of Agricultural Science,Institute for Farm Products Processing and Nuclear-Agricultural Technology,Wuhan 430064,China;School of Modern Industry for Selenium Science and Engineering,Wuhan Polytechnic University/National R&D Center for Se-Rich Agricultural Products Processing/Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products,Wuhan 430023,China)
出处
《食品工业科技》
CAS
北大核心
2023年第12期490-499,共10页
Science and Technology of Food Industry
基金
湖北省揭榜制粮食科技项目(2021KJCX-06)
武汉市知识创新专项(2022020801020344)。
关键词
谷物茶
加工
风味
营养
安全性
grain tea
processing
flavor
nutrition
security
