不同改性技术在无麸质荞麦食品中的应用  

Application of Different Modification Technologies in Gluten-Free Buckwheat Foods

作　　者：黄志杰 贾鑫 Huang Zhijie;Jia Xin(School of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国粮油学报》2024年第8期27-34,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2019YFC1605004)。

摘　　要：荞麦作为重要的无麸质谷物,具有较高的营养价值和药用功效,是乳糜泻和麸质过敏患者重要的饮食来源。荞麦中淀粉含量高,缺少面筋蛋白,口感粗糙苦涩,导致其加工出的产品存在感官品质、质构特性差等缺陷,从而限制了荞麦类作物的加工品质与应用价值。为了开发优质的无麸质荞麦产品,需要采用合理的工艺技术提高荞麦的加工食用品质,开发出满足不同人群营养特性的荞麦食品。文章综述了生物酶催化、微生物发酵、胶体复配、挤压膨化、超高压处理、超微粉碎在荞麦加工中对其质构特性、流变特性、感官特性、营养特性的影响。旨在推动我国荞麦产业的发展,针对麸质过敏等特殊人群,开发多种品质良好、营养俱佳的荞麦制品。Buckwheat,as an important gluten-free grain,has high nutritional value and medicinal properties,and is an important dietary source for patients with celiac disease and gluten-related disorder.Buckwheat contains a high content of starch,lacks gluten proteins,rough and bitter taste,therefore,processed products have poor organoleptic qualities,texture characteristics and other defects,thus limiting the buckwheat species processing quality and application value.In order to develop high-quality gluten-free buckwheat products,it is necessary to use rational processing technology to improve the processing and consumption quality of buckwheat,so as to develop a large number of buckwheat foods to meet the nutritional characteristics of different populations.In this paper,the effects of biological enzyme catalysis,microbial fermentation,colloidal compounding,extrusion expansion,ultra-high pressure treatment,and superfine grinding on the texture,rheological,sensory,and nutritional properties of buckwheat were reviewed,so as to promote the development of buckwheat industry in China and develop a variety of high-quality and nutritional buckwheat products for people with gluten allergy and other special populations.

关 键 词：荞麦 无麸质谷物 加工品质 应用价值 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]