青稞制品加工研究进展  

Research Progress on Food Processing of Highland Barley

作　　者：吴舒颖 高纪儒 杜艳 常明[1] 陈正行[1] 李永富[1,3] WU Shu-ying;GAO Ji-ru;DU Yan;CHANG Ming;CHEN Zheng-xing;LI Yong-fu(National Engineering Laboratory for Cereal Fermentation Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China;Qinghai Highland Barley Resources Comprehensive Utilization Engineering Technology Research Center,Qinghai Huashi Technology Investment Management Co.,Ltd.,Xining 810016,Qinghai,China;Engineering Research Center for Bioactive Products Processing Technology of Jiangsu Province,Wuxi 214122,Jiangsu,China)

机构地区：[1]江南大学食品学院粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [2]青海华实科技投资管理有限公司青海省青稞资源综合利用工程技术研究中心,青海西宁810016 [3]江苏省生物活性制品加工工程技术研究中心,江苏无锡214122

出　　处：《食品研究与开发》2021年第21期201-210,共10页Food Research and Development

基　　金：江南大学2017年本科教育教学改革研究项目(JG2017043);西宁市科技计划项目(2019-Y-07)。

摘　　要：青稞具有高蛋白、高纤维、高维生素、低脂肪和低糖的特点,满足现代人"三高两低"的饮食结构需求。该文从粮谷制品、发酵制品、功能成分的利用3个领域,阐述青稞食品加工的最新研究进展,同时对其未来加工发展进行展望,以期为青稞食品的开发利用提供参考。The nutritional properties of highland barley,i.e.its high protein,dietary fiber,and vitamin contents and low fat and sugar contents,make it highly suitable for the dietary requirements of humans.The progress of current research regarding the processing of highland barley-based products,including cereal foods and fermentation products,and the application of the functional components of highland barley,were reviewed here.Furthermore,the future prospects for the development of highland barley processing were reviewed.This review provides information regarding the development and processing of highland barley-based foods and the applications of highland barley.

关 键 词：青稞 粮谷制品 发酵制品 功能成分 研究进展 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]