发芽处理对谷物主要成分含量变化的影响  

Effect of Germination on Main Components of Grain

作　　者：马先红[1] 魏玉玲 李京徽 连丽丽[1] MA Xian-hong;WEI Yu-ling;LI Jing-hui;LIAN Li-li(College of Biotechnology and Food Engineering,Jilin 132022,China;Changchun Zhongzhijie Corn Oil Co.,Ltd.,Changchun 130118,China)

机构地区：[1]吉林化工学院,吉林吉林132022 [2]长春中之杰食品有限公司,吉林长春130118

出　　处：《保鲜与加工》2021年第6期145-150,共6页Storage and Process

基　　金：吉林省教育科学“十三五”规划一般课题资助项目(GH19238);国家级大学生创新创业训练计划项目;吉林化工学院博士启动基金项目(吉化院博基合字[2020]第12号);全国大学生生命科学竞赛(2021)(团队编号:52977);吉林省教育厅科学技术研究项目(JJKH20210237KJ)。

摘　　要：谷物是我国的主要粮食作物,其加工方法多种多样,发芽是其中的一种方法,具有绿色、环保、健康等特点,它是提高谷物营养成分的重要途径。对发芽过程中谷物的淀粉、蛋白质、脂肪、矿物质、维生素等主要营养成分的变化进行了综述,并分析了当前发芽谷物存在的问题,旨在为发芽谷物深加工及谷物产品开发提供理论参考,进而促进我国谷物类资源的高效开发利用。Grain has been the main food crop in China for a long time.There are various processing methods of grain.Germination is one of the methods,which has the characteristics of green,environmental protection and health.It is an important way to improve the nutrition of grain.In this paper,the changes of starch,protein,fat,mineral elements,vitamins and other main nutritional components of grains during germination were reviewed,and the existing problems of germinated grains were analyzed.The purpose was to provide theoretical reference for the further processing of germinated grains and the development of cereal products,and to promote the efficient development and utilization of cereal resources in China.

关 键 词：发芽处理 谷物 成分变化 

分 类 号：S509.2[农业科学—作物学] TS201.4[轻工技术与工程—食品科学]