谷物冲调粉的研究进展  

Research Progress of Grain Instant Powder

作　　者：史庭庭 蒋华彬 孔欣欣[1] 陈权权 SHI Tingting;JIANG Huabin;KONG Xinxin;CHEN Quanquan(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou,He'nan 450000,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450000

出　　处：《农产品加工》2025年第4期64-68,73,共6页Farm Products Processing

基　　金：河南省大学生创新创业训练计划项目(202212746022)。

摘　　要：谷物冲调粉因其便于携带、易于保存、食用方便、营养丰富而受到了广大消费者的追捧,且部分富含功能成分的谷物冲调粉具有治疗糖尿病、高脂血症、便秘等功效。通过综述谷物冲调粉的发展背景、热处理工艺、原料预处理工艺及谷物冲调粉的品质评价方法,探讨谷物冲调粉新的研究方向,以期为谷物冲调粉的加工及行业的进一步发展提供理论参考。Grain instant powder is favored by consumers because of its advantages of convenient to carry,easy to preserve,convenient to eat,rich in nutrition.Grain instant powder of rich functional ingredients can treat diabetes,hyperlipidemia,constipation,strengthen the spleen and nourish the stomach.This paper summarized the development background,heat treatment technology,raw material pretreatment technology and the quality evaluation methods of grain instant powder.And the new research direction of grain instant powder was discussed,which was intended to provide theoretical reference for the processing of grain instant powder and the further development of the industry.

关 键 词：谷物冲调粉 加工工艺 评价方法 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]