摘要
青稞是藏区人民的主要粮食,含有丰富的淀粉、脂肪、蛋白质、维生素、膳食纤维、β-葡聚糖、多酚、氨基酸等多种营养和功能成分,具有降血脂、降血糖、降胆固醇、抗氧化、调节胃肠道等保健功能.青稞麸皮厚、口感差、难消化,经常需通过加工处理才可食用.过热蒸汽、烘烤、炒制、蒸、煮等热加工方法以及萌发是青稞常见的加工方式,青稞经过不同的加工过程中会对其营养成分的含量和结构产生一定的影响,其降血糖、降血脂等生物活性也会有所改变.本文就近 10年来不同加工方式对青稞营养成分及生物活性的影响进行了综述,并对青稞加工过程变化规律和影响因素进行了探讨,最后对营养健康产品开发进行了展望.以期对青稞营养功能的深入研究、品质提升、加工工艺创新、新产品开发等具有一定的参考价值.
Abstract
Highland barley is the main food of Tibetan people,which is rich in starch,fat,protein,vitamins,dietary fiber,β-glucan,polyphenol,amino acid,etc.Highland barley has widely healthy functions such as hypolipidemic,hypoglycemic,cholesterol lowing,antioxidation,and gastrointestinal regulation,etc.Due to the special characteristics including bran thickness,taste bad,and indigestible of the crude material,as a result that highland barley could be edible after processing.Superheated steam,baking,frying,steaming,boiling,and other hot processing methods as well as germination are common processing methods for highland barley.Different processing steps of highland barley would have a certain impact on the contents and structures of its nutritional compositions,and the biological activities such as hypolipidemic and hypoglycemic are also varied.Therefore,this paper reviews the effects of different processing methods on nutrients and bioactivities of highland barley in recent 10 years,and its variable regular and influencing factors are also discussed.Finally,the development of functional food products of highland barley is prospected.It has certain reference value for the in-depth digging,quality improvement,technological innovation and new product development of highland barley.
基金项目
国家重点研发计划(2021YFD1600100)
青海省重大科技专项(2021-NK-A3)
中国农业科学院创新工程(CAAS-ASTIP-2022-IFST)
北京高等教育本科教学改革创新项目(JYA20221101)
北京城市学院科研发展基金(KYFZ202101)
国家级大学生创新创业训练计划项目(202211418020)
维普
万方数据