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.
Abstract
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 organo-leptic 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 num-ber of buckwheat foods to meet the nutritional characteristics of different populations.In this paper,the effects of bio-logical 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.
NETL
NSTL
万方数据