小米营养成分制备方法研究进展  

Research progress on preparation of millet nutritional components

作　　者：何勇林 刘丹[1] 王帅[1] 曹向宇[1] 刘剑利[1] HE Yong-Lin LIU Dan WANG Shuai CAO Xiang-Yu LIU Jian-Li(School of Life Science, Liaoning University, Shenyang 110036, China)

机构地区：[1]辽宁大学生命科学院,沈阳110036

出　　处：《食品安全质量检测学报》2017年第6期2041-2046,共6页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31240005);辽宁省农业领域青年科技创新人才培养资助计划项目(2015013);辽宁省高等学校优秀人才支持计划项目(LJQ2013002);辽宁省高等学校科学研究一般项目(L2014007)~~

摘　　要：小米是我国的传统栽培作物,其种植面积广,栽培历史悠久,具有生长周期短和价格低廉的优点,是中国北方人民的主粮之一。小米中含有多种生物活性成分,如膳食纤维、黄色素、米糠油、多酚、多糖、功能性蛋白和多肽等,具有降血糖、降血压、抗溃疡、抗氧化、抗癌、抗菌、抗疲劳、促进伤口愈合、增强免疫力、肝损伤保护和通便等生物功能。通过对小米中营养成分的制备,能提高小米附加值,增加农民收入,促进农业经济发展。本文对小米营养成分特点、制备方法及其在食品工业中的应用进行了综述,旨在为小米深加工和产业化发展提供参考。Millet is a kind of traditional cultivated crop in China, which has advantages of wide cultivated area, long cultivation history, short growth period and low price. It is one of staple food grains in north China. Millet contains many bioactive constituents, such as dietary fiber, yellow pigment, rice bran oil, polyphenols, polysaccharides, functional proteins, functional peptides, etc. It has many biological functions, such as lowering blood sugar, reducing blood pressure, anti-ulcer, antioxidant, anticancer, anti-bacterial, anti-fatigue, promoting wound healing, enhancing immunity, liver damage protection, catharsis and so on. The preparation of nutrient constituents in millet can improve additional value of millet, increase farmers＇ income, and promote the development of agricultural economy. This paper reviewed the characteristics of millet nutrient compositions, preparation methods and its applications in the food industry, in order to provide references for millet deep processing and industrialization development.

关 键 词：小米 营养成分 制备方法 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]