国内谷物浓浆饮料稳定性研究进展  

Research progress of stability of domestic cereal juice

作　　者：李琪 李云龙 胡俊君 程哲 何永吉 李红梅[1] LI Qi;LI Yunlong;HU Junjun;CHENG Zhe;HE Yongji;LI Hongmei(Institute of Functional Food of Shanxi,Shanxi Agricultural University,Taiyuan 030000,China)

机构地区：[1]山西农业大学山西功能食品研究院,山西太原030000

出　　处：《食品与发酵工业》2020年第21期299-303,共5页Food and Fermentation Industries

基　　金：国家现代农业(燕麦荞麦)产业体系建设专项(CARS-07-E-2);“山西省农业科学院院市(县)共建”研发专项科研项目(YCX2018D2YX11);山西省农业科学院农业科技创新工程(YGC2019TD10、YGC2019FZ2)。

摘　　要：谷物浓浆(cereal juice)是一种可以代餐的谷物饮品,为人体提供充足的营养及能量的同时,也有利于降低糖尿病、心脑血管疾病等慢性病的发生率。由于其本身固形物含量较高,在货架期易发生分层、析水沉淀等现象,从而降低产品品质。该文综述了谷物浓浆饮料的市场及研究现状,分析了影响谷物浓浆饮料稳定性的多种因素,并提出了相应的改善方法,对谷物浓浆饮料的发展趋势及前景进行展望,为谷物浓浆饮料的生产及品质提升提供一定的借鉴作用。Cereal juice is a kind of cereal beverage that can replace meals.It could not only to provide sufficient nutrition and energy for the human body but also help to reduce the incidence of chronic diseases such as diabetes.Due to its high solid content,its quality prone to be deteriorate such as stratification,water precipitation and other phenomena in the shelf life.This article summarizes the market and research status of cereal juice,analyzes the various factors that affect the stability of cereal juice.And it also puts forward the improvement methods for its stability.Moreover,the development trend and prospects of cereal juice are also be proposed.This review provides a certain reference for the production and quality improvement of cereal juice.

关 键 词：谷物浓浆 稳定性 改善方法 低血糖生成指数 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]