常见加工方式对杂豆品质的影响与调控  

Effects and Regulations of Common Processing Methods on Pulse Quality

作　　者：何磊 于宁[1] 陈颖[1] He Lei;Yu Ning;Chen Ying(Chinese Academy of Inspection and Quarantine,Beijing 100176)

机构地区：[1]中国检验检疫科学研究院,北京100176

出　　处：《中国粮油学报》2023年第1期177-185,共9页Journal of the Chinese Cereals and Oils Association

基　　金：“十四五”国家重点研发计划项目(2021YFD1600101)。

摘　　要：杂豆富含蛋白质、膳食纤维和维生素等多种营养成分,但也含有植酸、胰蛋白酶抑制剂、植物凝集素等抗营养因子,这大大降低了其生物利用率。采用不同的加工方法可以降低或去除抗营养因子,从而改善杂豆的营养品质、风味品质和感官特性,提升杂豆适用性。常见加工方式主要包括浸泡、脱壳、煮制、微波处理、高压处理、挤压膨化、烘烤、发酵和发芽等。本文总结不同加工方式对杂豆品质的影响,以期为精准调控杂豆品质和发展新型杂豆加工技术提供理论参考和新的研究方向。Pulses are enriched in many nutritional components such as protein, dietary fiber, and vitamins, however, there are also some antinutritional factors, including phytic acid, trypsin inhibitor, and lectin in pulses, greatly reducing their bioavailability. Different processing methods can reduce or eliminate antinutritional factors to improve the nutritional quality, flavor quality, sensory characteristics, and applicability of pulses. The common processing methods mainly include soaking, dehulling, cooking, microwave cooking, pressure cooking, extrusion, roasting, fermentation, and germination. In this paper, the regulations of different processing methods on pulse quality were summarized, so as to provide a theoretical reference and new ideas for accurate control of pulse quality and developing new pulse processing technologies.

关 键 词：杂豆 营养成分 抗营养因子 加工方式 

分 类 号：S52[农业科学—作物学]