全谷物食品适口性改良方法研究进展  

Research on Palatability of Whole Grain Foods and Improvement Methods

作　　者：颜翼璇 李言[1] 钱海峰[1] 张晖[1] 齐希光[1] 王立[1] Yan Yixuan;Li Yan;Qian Haifeng;Zhang Hui;Qi Xiguang;Wang Li(School of Food Science and Technology,Jiangnan University,Wuxi 214122)

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2023年第2期179-186,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(32072254)。

摘　　要：全谷物食品绿色健康,具有丰富的营养,但是其较差的适口性阻碍了全谷物食品的消费与推广。为了满足消费者对全谷物食品适口性和营养属性的要求,一般对其进行预处理。本文重点介绍了近年来国内外用于全谷物适口性改良方面的物理加工技术、生物加工技术和新兴非热加工技术,介绍了其工作原理与特点,比较了各项技术的优缺点,并对未来全谷物食品适口性改良的发展进行了展望,以期为全谷物食品的深度开发提供参考。Whole grain is healthier and more nutritional than refined grain. However, its poor palatability inhibits the consumption and promotion of whole grain foods. The whole grain is generally to be pretreated in order to meet the consumer’s demand. This paper introduced the physical processing techniques used for palatability improvement of whole grains, including the physical technologies, biological technologies, and non-thermal technologies. Meanwhile, the working principles and characteristics of these techniques were also introduced as well as the advantages and disadvantages of each technology. In addition, the future development of the whole grain food was also prospected in, in order to provide a reference for the depth development of whole grain foods.

关 键 词：全谷物 适口性 物理加工 生物加工 非热加工 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]