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。
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.