| 发芽燕麦研究进展 |
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| 引用本文： | 杜亚军,田志芳,周柏玲.发芽燕麦研究进展[J].保鲜与加工,2019,19(3):169-173. |
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| 作者姓名： | 杜亚军 田志芳 周柏玲 |
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| 作者单位： | 山西省农业科学院农产品加工研究所,特色农产品加工山西省重点实验室,山西太原030031;山西省农业科学院农产品加工研究所,特色农产品加工山西省重点实验室,山西太原030031;山西省农业科学院农产品加工研究所,特色农产品加工山西省重点实验室,山西太原030031 |
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| 摘 要： | 发芽谷物的研究越来越受到广大学者的关注,燕麦因具有丰富的营养和卓越的保健功效而备受世界瞩目,燕麦通过发芽,可富集和提高营养和功效成分,实现燕麦营养价值的再次转变,发芽燕麦功能性食品的开发,是对燕麦产品研究的突破。本文综述了发芽对燕麦营养成分和加工品质的影响,燕麦制麦工艺以及发芽燕麦在食品中的应用现状,展望了发芽燕麦的发展前景,以期为我国燕麦食品的研究和开发提供参考。
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| 关 键 词： | 发芽 燕麦 产品开发 研究现状 |
Research Advance on Germinated Oat |
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| DU Ya-jun,TIAN Zhi-fang,ZHOU Bai-ling.Research Advance on Germinated Oat[J].Storage & Process,2019,19(3):169-173. |
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| Authors: | DU Ya-jun TIAN Zhi-fang ZHOU Bai-ling |
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| Institution: | (Institute of Agro-Products Processing Science and Technology,Shanxi Academy of Agriculture Science,ShanxiKey Laboratory of Characteristic Agro-Products Processing,Taiyuan 030031,China) |
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| Abstract: | Research on germinating cereal has been drawn more and more attention by scholars, oat has been concerned greatly because of its nutritional and health function. Germination of oat can improve and enrich nutritional and functional components, achieve enhancement of oat nutrition value. The development of germinated oat functional food will be a breakthrough in the research of oat products. This paper summarizes the effect of germination on nutritional compositions and processing quality, oat malting technology and application status of germinated oat in food, prospects the future development of germinated oat. The purpose is to provide reference for the research and development of oat food in China. |
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| Keywords: | germination oat product development research status |
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