杂粮芽苗菜的营养与功能研究进展  

Research Progress on Nutrition and Function of Coarse Grain Sprouts

作　　者：曹亚楠 向月 杨斯惠 任远航 邹亮[1,2] 赵钢 彭镰心[1,2] CAO Yanan;XIANG Yue;YANG Sihui;REN Yuanhang;ZOU Liang;ZHAO Gang;PENG Lianxin(Key Laboratory of Coarse Cereal Processing,Ministry of Agriculture and Rural Affairs,School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Sichuan Engineering&Technology Research Center of Coarse Cereal Industralization,Chengdu 610106,China)

机构地区：[1]成都大学食品与生物工程学院,农业农村部杂粮加工重点实验室,四川成都610106 [2]四川省杂粮产业化工程技术研究中心,四川成都610106

出　　处：《食品工业科技》2022年第18期433-446,共14页Science and Technology of Food Industry

基　　金：成都市科学技术局重点研发支撑计划(2022-YF05-00431-SN);四川省科技创新苗子工程培育项目(2021076);国家重点研发计划项目(2020YFD1001403);国家现代农业产业技术体系建设专项(CARS-08-02A)。

摘　　要：杂粮是膳食结构的重要组成,但适口性与加工特性差等问题制约了杂粮产业的进一步发展。杂粮发芽后其营养物质与功能活性成分得到增强,口感与加工特性发生变化,是一种具有巨大开发潜力的新型食品原料。不同种类杂粮芽菜为消费者提供了多元化的选择,然而其营养与功能成分差异及活性缺乏系统分析。本文比较了不同种类杂粮芽菜的营养成分、功能成分含量,阐述了杂粮芽菜及其制品的降脂、降糖及抗炎等作用,同时阐述了杂粮芽菜的生产工艺与品质提升方法,为改善人们饮食结构和杂粮芽菜的进一步开发与利用提供参考与思路。Coarse grain is an important part of dietary structure, but the poor palatability and processing characteristics restrict the further development of coarse grain industry. After germination, its nutrients and functional active components are enhanced, and its taste and processing characteristics are changed. It is a new food raw material with great development potential. Different kinds of coarse grain sprouts provide consumers with diversified choices, but their nutritional function differences are lack of systematic analysis. This paper compares the contents of nutritional components and functional components of different kinds of coarse grain sprouts, expounds the lipid-lowering, hypoglycemic and anti-inflammatory effects of coarse grain sprouts and their products, and expoundes the production technology and quality improvement methods of coarse grain sprouts, so as to provide reference and ideas for improving people’s dietary structure and the further development and utilization of coarse grain sprouts.

关 键 词：杂粮芽菜 营养成分 功能活性 生产工艺 优质食品 

分 类 号：TS201.4[轻工技术与工程—食品科学]