摘要
发芽是改善粟米功能性质,提高粟米营养价值的重要加工方式。本文从粟米发芽的工艺条件、发芽后粟米营养成分和加工性质的变化及其在食品中的应用三个方面对发芽粟米进行了综述。总结粟米发芽的最优条件,比较发芽前后蛋白质、脂肪等主要成分及酚类、黄酮、抗营养因子等功能性活性物质含量、组成的变化,分析发芽粟米糊化性质和功能性质的差异,展望发芽粟米在食品中的应用前景。旨在为粟米发芽精深加工及粟芽产品的开发提供参考信息,促进我国粟类资源的高值化利用。
Germination was an important processing technique to improve the functional properties and increase the nutritional value of millets. This paper reviewed from three aspects including the process conditions of germination, the changes of nutrients and processing properties of the germinated millets and its application in food. It concluded the optimum conditions for the germination of millets, compared the changes in the content and composition of major components such as proteins and fats and functional active substance such as phenols, flavonoids, and anti-nutritional factors analyzed the differences in the gelatinization and healthy properties between raw and germinated millets and prospected for the application of germinated millets in food. It aims to provide a relevant information to help the deep processing of germinated millets and the development of millet sprout products, promoting the high-value utilization of millet crops in China.
引文
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