小麦胚芽的营养价值及在奶酪开发中的应用分析  

Wheat Germ Nutrition Value and Application Analysis in Cheese

作　　者：蒋阿宁[1] 管建慧[1] 雒亚洲[1] 

机构地区：[1]包头轻工职业技术学院,内蒙古包头014000

出　　处：《农产品加工（下）》2012年第3期134-136,共3页Farm Products Processing

基　　金：内蒙古自治区高等学校科学研究项目(NJ09238;J10294)

摘　　要：小麦是我国主要的粮食作物,其中胚芽是面粉加工的副产物,是"人类天然的营养宝库"。小麦胚芽中含有多种生物活性物质,如谷胱甘肽、VE等,具有抗氧化、抗逆、抗癌等作用,而奶酪是品种最为丰富的乳制品之一,两者均具有丰富的营养价值和保健功能。对小麦胚芽的营养价值及其在奶酪中的开发应用进行探讨,为小麦胚芽型干酪的开发提供重要的背景知识。Wheat is one kind of major grain crops grown in China. Wheat germ, a major by-product from wheat-milling industry, is a natural nutrition-rich source for human health. A variety of bioactive components such as glutathione, VE, are observed in wheat germ. These components have antioxidant, anti-depression and anticancer functions. Cheese is one of the most versatile dairy products. Both of them have the nutritional value and health care function. In this paper, wheat germ nutrition value and Cheese combination have been discussed. It is important background knowledge for further study and development of wheat germ Cheese.

关 键 词：小麦胚芽 奶酪 应用 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]