国内外馕制品研究进展  

Study Review of Naan Products at Domestic and Overseas

作　　者：杨蕾 刘军[1] 王孟楠 姜凯 艾合买提江·艾海提[1] 邢军[1] YANG Lei;LIU Jun;WANG Mengnan;JIANG Kai;AIHUTIJIANG Aiheti;XING Jun(College of Life Science and Technology,Xinjiang University,Urumqi 830046)

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《食品工业》2023年第6期209-213,共5页The Food Industry

基　　金：新疆维吾尔自治区科技计划项目-重点研发专项(2021B02001-3);主食馕“中央厨房式”加工关键技术研发与推广示范。

摘　　要：馕是新疆当地群众最喜欢的主食,也是其代表性美食之一;世界各地均有类似制品(扁平面包),且历史悠久。为提升对馕制品研究和发展情况的理解,文章对馕及扁平面包的国内外现状进行总结,主要介绍馕制品的成分分析检测、工艺配方、危害因素、贮藏保存及可能引发的疾病等内容。目前国内外主要研究的是馕制品加工工艺及其配方,而馕中的酵母菌等微生物对馕制品的影响显著,更值得深入研究;对馕中丙烯酰胺的研究中,馕的种类和每人每天的摄入量调查数量有限,扩大丙烯酰胺摄入调查的范围会更有意义;微生物作为馕品质及其贮藏时间的关键,探究馕制品中微生物控制也是今后研究的重点。该综述将为馕制品的研究和发展提供思路。Naan is not only the most favorite food for Uyghur people,but also a representative food in Xinjiang.Similar products(fiat bread) are found all over the world and have a long history.In order to improve the understanding of the research and development of Naan products,this paper summarizes the current situation of Naan and fiat bread at home and abroad,and mainly introduces the composition analysis and detection of Naan products,process formula,risk factors,storage and preservation and possible diseases.Current research objects at home and abroad are mainly Naan products,and yeast and other microorganisms in Naan have significant effects on Naan products,more worthy of further study.In the determination of acrylamide,the number of investigations on the species and daily intake of Naan per person are limited,so the scope of investigation on the intake of acrylamide should be expanded.Microorganism is the key to Naan quality and its storage and preservation.Therefore,the research on microbial control in Naan products is also the focus of future research.This review will provide ideas for future research and development of Naan products.

关 键 词：馕制品 成分分析 丙烯酰胺 微生物 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]