苦荞麦发酵饮料研究进展  

Research Progress on Tartary Buckwheat Fermented Beverage

作　　者：王艳丽 李正钰 姜南 吕佳梦 刘佳丽 闵钟熳 WANG Yanli;LI Zhengyu;JIANG Nan;LYU Jiameng;LIU Jiali;MIN Zhongman(College of Grain Science and Technology,Shenyang Normal University,Shenyang,Liaoning 110034,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《农业研究与应用》2024年第1期87-90,共4页Agricultural Research and Application

基　　金：农业农村部杂粮加工重点实验室/四川省杂粮产业化工程技术研究中心开放基金(2022CC003);辽宁省“揭榜挂帅”科技计划项目(2023JH1/10400019);沈阳师范大学大学生创新创业训练计划项目(X202310166120)。

摘　　要：苦荞麦自古以来被称为“五谷之首”,它是所有粮食中唯一含有七大营养成分的谷物。以苦荞麦为原料进行发酵,制得苦荞麦发酵营养型饮料,不仅可以保留苦荞麦原有的营养成分,还能够提升苦荞麦的感官性状和活性功能,为苦荞麦食品深加工开发奠定一定的基础,为人类健康饮食提供了更多的选择。文章综述了苦荞麦发酵饮料工艺、发酵菌种以及功能应用成分,以期为苦荞麦发酵饮料的研制提供理论参考。Tartary buckwheat has long been revered as the"representative of the five grains",and it is the only grain among all grain types that contains seven major nutrients.Tartary buckwheat can be used as raw material for fermented nutritional beverage.The beverage not only retains the original nutritional components of Tartary buckwheat,but also enhances its sensory attributes and active function,laying a certain foundation for the deep processing and development of Tartary buckwheat food,and providing more choices for human health diet.This article reviewed the fermentation process,fermentative strains,and functional components of Tartary buckwheat fermented beverages,in order to provide theoretical reference for the development of Tartary buckwheat fermented beverages.

关 键 词：苦荞麦 发酵菌种 加工工艺 发酵饮料 功能成分 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]