燕麦谷物饮料的研究进展  

Research Progress of Oat Cereal Beverage

作　　者：严莎莎 王少君 马挺军[1] YAN Sha-sha;WANG Shao-jun;MA Ting-jun(College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China;Beijing Shuofang Technology Development Co.,Ltd.,Beijing 102212,China)

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]北京朔方科技发展股份有限公司,北京102212

出　　处：《保鲜与加工》2022年第12期92-96,共5页Storage and Process

摘　　要：阐述了燕麦的营养成分与保健功能,综述了普通燕麦饮料、发酵燕麦饮料、酶解燕麦饮料3种类型产品在制作工艺方面的研究进展,展望了燕麦谷物饮料未来发展方向,为今后燕麦谷物饮料的研究提供参考。Nutrition and health functions of oats and oat cereal drinks were discussed in this study,including regular oat beverage,fermented oat beverage,and enzyme-lysed oat beverage.The aspects of processing and product characteristics were summarized with prospects of future oat cereal beverage research.

关 键 词：燕麦 谷物饮料 工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]