燕麦、荞麦、青稞面条品质影响因素及其改良研究进展  

Research progress on affecting factors and improvement of qualities of oat,buckwheat and highland barley noodle

作　　者：刘闽楠 李言[1] 钱海峰[1] 张晖[1] 王立[1] LIU Minnan;LI Yan;QIAN Haifeng;ZHANG Hui;WANG Li(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2023年第11期347-351,共5页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(32072254)。

摘　　要：杂粮由于富含纤维以及较多的生物活性成分而受到越来越多的关注和认可,包括杂粮面条在内的杂粮产品开发也逐渐成为食品行业的研究热点。文章介绍了燕麦、荞麦、青稞3种杂粮的营养成分,分析了营养成分对面条品质的影响,并重点介绍了工艺改良、添加品质改良剂、灭酶、抑菌等改良手段,最后对现有研究中存在的问题进行了分析并提出了今后的重点研究方向,以期为燕麦、荞麦、青稞的深度开发提供依据。More and more attention had been paid to coarse cereals and derivative products,such as coarse cereal noodles,which contain healthy ingredients such as fiber and bioactive compounds.The nutrition of three kinds of coarse cereals,including oat,buckwheat,and highland barley,was introduced.Meanwhile,the factors affecting the qualities of noodles and the methods to improve the noodle qualities were summarized.Furthermore,the problems in the development of noodles were discussed and the research emphasis in the future was prospected,which was helpful for the further development of oat,buckwheat,and highland barley.

关 键 词：面条 杂粮 品质改良 灭酶 加工工艺 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]