首页分享谷物制品的生物加工研究进展

谷物制品的生物加工研究进展

来源：花匠小妙招时间：2025-05-18 07:04

LI Juan-juan, LIU Yi-huan, CHEN Dong-fang, HUANG Shi-rong, TAO Neng-guo. Research Progress of Bio-processing of Cereal Products[J]. Science and Technology of Food Industry, 2020, 41(13): 358-363. DOI: 10.13386/j.issn1002-0306.2020.13.056

Citation: LI Juan-juan, LIU Yi-huan, CHEN Dong-fang, HUANG Shi-rong, TAO Neng-guo. Research Progress of Bio-processing of Cereal Products[J]. Science and Technology of Food Industry, 2020, 41(13): 358-363. DOI: 10.13386/j.issn1002-0306.2020.13.056

谷物制品的生物加工研究进展

李娟娟1, 刘艺欢1, 陈东方1,2, , , 黄师荣1, 陶能国1

1. 湘潭大学化工学院, 湖南湘潭 411005;

2. 湘潭大学化工学院化学工程与技术博士后流动站, 湖南湘潭 411005

详细信息

作者简介:

李娟娟(1993-),女,硕士研究生,研究方向:食品贮藏与加工,E-mail:ssjjppw@163.com。

通讯作者:

陈东方(1989-),女,博士,讲师,研究方向:农产品贮藏与加工过程中营养品质及功能组分变化的基础研究,E-mail:cdfcdf0922@163.com。

中图分类号: TS213.2

计量文章访问数: 0239 HTML全文浏览量: 041 PDF下载量: 026 出版历程收稿日期: 2019-09-05 网络出版日期: 2020-11-12 刊出日期: 2020-06-30

Research Progress of Bio-processing of Cereal Products

1. College of Chemical Engineering, Xiangtan University, Xiangtan 411005, China;

2. Postdoctoral Station of Chemical Engineering and Technology, College of Chemical Engineering, Xiangtan University, Xiangtan 411005, China

摘要

摘要: 谷物类食品含有丰富的碳水化合物、脂肪、蛋白质、膳食纤维等营养成分,在我国居民的膳食结构中占有重要的地位。已有研究表明,对谷物进行适当的生物加工处理会显著提高其制品的营养价值、增加其在人体的消化吸收利用率,并且能改善谷物制品的风味和食用品质、增强其功能活性。本文仔细研究了近年来国内外有关谷物加工的文献报道,分别从发酵、酶解和发芽三个方面系统总结了生物加工技术在谷物制品中的研究情况,旨在指导更深入的科学研究,促进谷物的精深加工和综合利用。

关键词: 谷物 / 酶解 / 发酵 / 发芽 / 生物加工

Abstract: Cereal foods are rich in nutrients, such as protein, fat, carbohydrate, dietary fiber etc., and play important roles in Chinese dietary. Studies have shown that appropriate bio-processing of cereal foods can significantly improve the nutritional value of cereals, increase their digestion and absorption efficiency in human body, also can improve the flavor of cereal products and enhance their functional activity. This paper reviews recent advances in bio-processing techniques such as fermentation, enzymatic hydrolysis and germination. The aim is to guide further scientific research, and promote the in-depth use and industrial application of cereal.

HTML全文

参考文献(0)

施引文献

资源附件(0)

计量文章访问数: HTML全文浏览量: PDF下载量: 出版历程收稿日期: 2019-09-05 网络出版日期: 2020-11-12 刊出日期: 2020-06-30