发芽花生生产工艺、发芽过程中营养成分变化及加工利用研究进展

发芽花生因风味独特、口感脆嫩、富含白藜芦醇,具有抗氧化、抗肥胖、降血脂等多种功能作用而备受关注。本文综述了发芽花生的生产工艺,比较了不同花生品种原料对发芽花生中白藜芦醇含量的影响,系统分析了花生发芽过程中营养成分的变化规律,详细阐述了国内外发芽花生在食品中的加工利用现状及应用前景,在现有研究基础上,对现阶段存在的问题进行了分析展望,以期推动发芽花生产业健康快速发展,同时为发芽花生深入研究提供理论基础,供科研工作者进行参考。

Advances in the Research of Preparation Technology,Nutrient Composition Change,Processing and Utilization of Germinated Peanuts

Germinated peanut has unique flavor,crisp texture,and rich in resveratrol.It has attracted much attention due to a variety of functions,such as anti-oxidation,anti-obesity and reducing blood lipid.This paper reviews the preparation technology of germinated peanuts,compares the effects of different peanut varieties on the content of resveratrol in the germinated peanuts, systematically analyzes the changes in the nutrient composition during the process of peanut germination,and elaborates the status and application prospects of the domestic and foreign germinated peanuts in the food and the existing research base,in order to promote the healthy and rapid development of the germinated peanut industry and provide theoretical reference for the deep research of germinated peanuts for the scientific research workers.