苦荞麦发酵饮料研究进展
Research Progress on Tartary Buckwheat Fermented Beverage
王艳丽 1李正钰 1姜南 1吕佳梦 1刘佳丽 1闵钟熳1
作者信息
- 1. 沈阳师范大学粮食学院,辽宁沈阳 110034
- 折叠
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.
Abstract
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 ac-tive function,laying a certain foundation for the deep processing and development of Tartary buck-wheat food,and providing more choices for human health diet.This article reviewed the fermenta-tion process,fermentative strains,and functional components of Tartary buckwheat fermented bever-ages,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Key words
Tartary buckwheat/fermentative strain/processing technology/fermented bever-age/functional component引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据