谷物饮料的研究进展  

Research Progress on Grain Beverages

作　　者：张瑞 刘敬科[2] 常世敏 刘俊利 ZHANG Rui;LIU Jingke;CHANG Shimin;LIU Junli(College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,China;Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050000,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]河北省农林科学院生物技术与食品科学研究所,河北石家庄050000

出　　处：《食品科技》2023年第8期152-158,共7页Food Science and Technology

基　　金：现代农业产业技术体系建设专项资金项目(CARS-06-14.5-A29);河北省农林科学院科技创新专项(2022KJCXZX-SSS-1)。

摘　　要：谷物饮料是以谷物为原料,利用谷物中的碳水化合物、膳食纤维、微量营养素等生物活性成分,通过不同的生产方式制作成具有营养特性的饮料。相比于普通饮料,谷物饮料中含有多种营养物质且具有特殊的功能特性,如抗疲劳、抗氧化、降糖降脂等。近年来,随着健康意识的不断提高,人们越来越重视谷物饮料的潜在价值,已有大量关于谷物饮料类型、品质及功能特性方面的研究报道。文章从以上几个方面进行论述,并提出目前谷物饮料制备和生产方面存在的问题及解决措施,旨在为谷物饮料的研究及开发提供理论依据。Cereal beverage,a kind of cereal-based functional beverage made by different production methods,is rich in various bioactive ingredients including carbohydrates,dietary fiber and micronutrients.Compared with ordinary drinks,cereal beverage is nutrients-rich and function-specific,such as antifatigue,anti-oxidation,hypoglycemic and lipid-lowering.With the continuous improvement of health awareness,people have paid growing attention to the potential of cereal beverage.Recent years have witnessed a considerable academic interest in the type,quality and functional characteristics of cereal beverage.The paper will discuss the above aspects,and put forward the problems and solutions in the cereal beverage preparation and production,aiming at providing a theoretical basis for the development of cereal beverage.

关 键 词：谷物饮料 营养 品质 风味 功能特性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]