发芽结合其他加工方式对全谷物的营养品质及感官特性影响

发芽全谷物在经过不同加工方式处理后,其营养品质和感官特性会发生变化,对发芽全谷物食品的开发应用产生了重要影响。本文综述了蒸煮、焙烤、挤压、发酵、酶辅助处理等五种加工方式对发芽全谷物品质特性影响的研究进展,展望了加工方式在发芽全谷物未来发展中的应用前景,旨在为生产营养型发芽全谷物类食品提供一定的参考。     

谷物茶品质及其功能特性研究进展

全谷物保留了完整谷粒所具备的营养成分，经常食用有助于维持健康体重，还可以降低心血管疾病、Ⅱ型糖尿病、肠道癌症等疾病的患病风险。但全谷物的适口性和烹饪特性差，难以被消费者接受，因此，改良传统加工工艺，开发新的全谷物食品十分必要。谷物茶作为一种全谷物食品，不仅改善了全谷物的口感，而且保留了其营养价值和健康功效。文章主要对谷物茶在烘烤、发芽、发酵等不同加工工艺下的风味物质变化、功能特性进行综述，并重点探讨了谷物茶在加工过程中丙烯酰胺、晚期糖基化终末产物等有害物形成机制及抑制方法，旨在为全谷物饮品的开发利用提供理论依据。     

全谷物原料的营养特性及食品开发研究进展

全谷物含有丰富的营养成分和生物活性物质,是近些年来消费者关注的热点,全谷物食品比精细加工的谷物制品更具有营养价值和保健功能。本文就小麦、大麦、燕麦、糙米、荞麦、高粱、小米和藜麦等几种常见谷物原料的营养特性及产品研究进展进行了总结;对全谷物中不同营养成分的摄取对健康的益处和目前全谷物产品的开发现状进行了全面的概述,同时也归纳了全谷物食品开发目前所面临的问题并对全谷物食品的未来前景进行了展望。以期为全谷物在功能性食品开发中的应用提供理论参考。     

糙米全谷物食品研究现状与发展

糙米作为全谷物食品重要原料之一,其营养价值与保健功能越来越受到人们重视。为充分利用糙米营养成分,在不损失营养成分基础上,可利用一些加工新技术生产糙米全谷物食品,进而改善其品质。世界各国相继开展开发糙米全谷物食品相关研究,该文简介全谷物食品定义及国内外研究现状,综述糙米全谷物食品开发应用研究进展,并对糙米全谷物食品在我国未来发展提出几点看法,以期能更好促进我国糙米全谷物食品发展。     

发芽糙米——21世纪主食

本文对发芽糙米的营养价值进行了较为详细地阐述,介绍了糙米发芽时各种营养成分的变化情况以及发芽糙米的开发应用。     

青稞作为我国高原特色谷物资源在功能食品领域的开发潜力

青稞是我国藏区特有的传统谷物资源,因其独特的营养成分和保健功能而获得广泛关注。随着全谷物食品在人类膳食结构中的重要性被重新认识,青稞全谷物食品研发的意义凸显。该文主要介绍了青稞中特有的功能因子、营养成分及保健功能的开发前景。     

全谷物食品的营养与产品开发

<正>随着人们生活水平的提升以及饮食健康意识的提升,全谷物食品由于富含各类维生素、植酸、木酚素、生物碱以及植物甾醇等营养成分,并且具有控制体重、预防心血管疾病、糖尿病和结肠癌等方面的功能,而深受现代人的喜爱。但随着谷物加工精度的提升,其营养成分流失严重,对全谷物食品进行营养分析和产品开发,对于转变人们的消费观念和改善人们的营养健康具有重要意义。全谷物食品的营养所谓的全谷物是指仅仅脱去了最     

糙米食品研究现状及发展趋势

稻米是我国主粮之一,现代加工技术由于片面追求高精度,而使得糊粉层和胚芽中的营养成分大部分被除去,导致营养失衡,继而引发糖尿病、肥胖症、心血管病等慢性病,因此,全谷物食品成为一个开发和利用的热点。作为全谷物食品的重要原料之一,糙米能有效降低心脑血管疾病、糖尿病和恶性肿瘤等相关慢性疾病的风险。目前为止,世界各国已相继开发出了发芽糙米、糙米饼干、糙米面包、糙米饮料和糙米粉等多种糙米食品。文中首先介绍了糙米中的多种营养因子的营养价值和功能特性,如谷胱甘肽、膳食纤维、γ-氨基丁酸和谷维素等;其次,介绍了国内外发芽糙米食品和焙烤糙米食品等多种类型的糙米食品的加工技术及研究现状,最后,分析了糙米食品的开发中所存在的问题,并对发展趋势进行了探讨。     

加工方法对糙米品质影响的研究现状与展望

目的:对加工方法改变糙米理化性质、抗氧化性和耐储藏性等品质进行综述,以期为糙米及其制品品质改良研究、拓宽糙米应用范围提供理论参考。方法:首先从糙米的营养成分的角度对糙米的营养价值和生理功效进行介绍;随后对糙米在焙烤、蒸煮、发芽、挤压膨化、超高压、红外辐射、等离子体及其他辐射加工过程中糙米的理化性质、营养成分等品质变化的研究进展进行综述;最后对糙米加工方法存在的问题进行总结及展望。结果:通过不同的加工方法使糙米在理化特性及营养生理功能等方面均有不同程度的提升。结论:糙米经适当加工后,品质得到改善的同时能较好地保留营养成分,且糙米在抗氧化、预防Ⅱ型糖尿病等方面具有积极作用,在全谷物食品市场中有较大发展潜力。     

芽麦的研究进展

发芽会使小麦的品质发生一系列变化,根据国内外研究现状,综述了芽麦的产生原因及应用现状,探讨了小麦发芽后淀粉、蛋白质、γ-氨基丁酸等主要营养成分的变化,对面团特性的影响及其应用研究现状,以期为芽麦的合理利用提供基础理论数据。     

低温等离子体技术在全谷物加工中的应用进展

低温等离子体技术是一种新型的加工技术,目前主要应用于航天航空、材料等领域。基于低温等离子体的工作原理和作用效果,其在全谷物加工领域中可发挥重要作用。本文综述了低温等离子体的概念、发生方式以及其在全谷物加工方面的应用研究进展,重点介绍其在减少全谷物蒸煮时间、改性淀粉、促进萌芽、影响生物活性组分以及降低全谷物中微生物和农药残留等方面的效果,进一步分析低温等离子体技术在全谷物及全谷物食品工业化应用的可行性,并对其在全谷物领域中的发展进行总结和展望。     

挤压处理对全谷物理化和功能特性影响研究进展

全谷物富含多种生物活性成分,但其适口性差、消费者接受度低。挤压是一种高效、低耗及功能多样化的加工技术,通常用于开发具有高营养和感官质量的食品。本文综述了国内外挤压技术在全谷物方向的研究进展。介绍了全谷物、挤压技术,并分析总结了挤压技术对其物理化学性质的影响。挤压全谷物制品还体现出抑制糖尿病和肥胖症等慢性疾病的潜力。     

绿色加工全谷物的结构及膳食纤维、酚类物质变化研究进展

全谷物是膳食纤维和酚类物质等功能成分的重要来源之一,有效摄入全谷物可降低现代人群患糖尿病、高血脂、高血压等慢性疾病风险。但全谷物具有复杂的亚宏观多层级结构,麸皮层部分不溶性膳食纤维含量较高,酚类也多以结合态共价连接于果胶及半纤维壁,导致全谷物及相关制品存在可溶性差、食用口感不佳、功能营养组分热加工损失多等问题。作者总结了全谷物中膳食纤维和酚类物质的含量与分布、存在形态和潜在的健康效益,探讨了发芽、发酵、挤压、3D打印、超微粉碎及其他复合处理等生物与物理绿色加工技术对全谷物宏微观结构、感官品质及膳食纤维、酚类物质的影响。     

粮谷及其发芽物质变化研究进展

粮谷类特别是全谷物食品富含多种营养物质和生物活性物质,而发芽谷物因其营养价值提高、功能成分富集以及原有害物质或抗营养物质降低或消除等多种有利变化,引起了国内外广泛关注并成为研究热点。本文重点综述了燕麦、荞麦和黑小麦等三种特色粮谷类种子营养物质及活性物质研究进展,并就其发芽过程中各种物质变化进行了探讨分析,以其为粮谷及其芽类功能食品研发提供借鉴参考。     

全谷物食品适口性改良方法研究进展

全谷物食品绿色健康，具有丰富的营养，但是其较差的适口性阻碍了全谷物食品的消费与推广。为了满足消费者对全谷物食品适口性和营养属性的要求，一般对其进行预处理。本文重点介绍了近年来国内外用于全谷物适口性改良方面的物理加工技术、生物加工技术和新兴非热加工技术，介绍了其工作原理与特点，比较了各项技术的优缺点，并对未来全谷物食品适口性改良的发展进行了展望，以期为全谷物食品的深度开发提供参考。     

Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges

Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.     

The nutritional property of endosperm starch and its contribution to the health benefits of whole grain foods

Purported health benefits of whole grain foods in lowering risk of obesity, type 2 diabetes, cardiovascular disease, and cancer are supported by epidemiological studies and scientific researches. Bioactive components including dietary fibers, phytochemicals, and various micronutrients present in the bran and germ are commonly considered as the basis for such benefits. Endosperm starch, as the major constituent of whole grains providing glucose to the body, has been less investigated regarding its nutritional property and contribution to the value of whole grain foods. Nutritional quality of starch is associated with its rate of digestion and glucose absorption. In whole grain foods, starch digestion and glucose delivery may vary depending on the form in which the food is delivered, some with starch being rapidly and others slowly digested. Furthermore, there are other inherent factors in whole grain products, such as phenolic compounds and dietary fibers, that may moderate glycemic profiles. A good understanding of the nutritional properties of whole grain starch is important to the development of food processing technologies to maximize their health benefits.     

Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review

Whole grains provide energy, nutrients, fibers, and bioactive compounds that may synergistically contribute to their protective effects. A wide range of these compounds is affected by germination. While some compounds, such as β-glucans are degraded, others, like antioxidants and total phenolics are increased by means of biological activation of grains. The water and oil absorption capacity as well as emulsion and foaming capacity of biologically activated grains are also improved. Application of biological activation of grains is of emerging interest, which may significantly enhance the nutritional, functional, and bioactive content of grains, as well as improve palatability of grain foods in a natural way. Therefore, biological activation of cereals can be a way to produce food grains enriched with health-promoting compounds and enhanced functional attributes.