青稞主要成分及其应用的研究进展
|
摘要
青稞富含具有降血脂、清肠、调节血糖以及降低胆固醇等生理功能的β-葡聚糖及可抗氧化的酚类化合物,具有广阔的开发前景。本文综述了青稞的主要成分β-葡聚糖及酚类物质,分析了青稞在食品中的应用及研究现状,提出青稞的研究方向及开发途径,并展望青稞及其在食品工业中的应用发展趋势。
β-glucan was rich in highland barley, which has the function of reducing blood fat, guting purge, controlling blood glucose, lowering plasma cholesterol, and the phenolic compound having an anti-oxidant activity. So, highland barley has broad development prospects. In this paper, the main components of highland barley(β-glucan and phenols) were summaried. Application in food industry of highland barley was introduced. It also proposed an effective and feasible approach to exploitation and application of highland barley. Finally, the development of Highland barley and the application in food industry were discussed.
β-glucan was rich in highland barley, which has the function of reducing blood fat, guting purge, controlling blood glucose, lowering plasma cholesterol, and the phenolic compound having an anti-oxidant activity. So, highland barley has broad development prospects. In this paper, the main components of highland barley(β-glucan and phenols) were summaried. Application in food industry of highland barley was introduced. It also proposed an effective and feasible approach to exploitation and application of highland barley. Finally, the development of Highland barley and the application in food industry were discussed.
引文
[1]仁青志玛.甘孜州青稞品种资源及生产现状调查[J].现代农业科技,2016(16):37-38.
[2]许锦文,李善文.互助青稞酒的香型及其风味特征[J].酿酒科技,2012(7):82-84.
[3]Jinjin Pei,Feng Z,Ren T,et al.Selectively screen the antibacterial peptide from the hydrolysates of highland barley[J].Engineering in Life Sciences,2018,18(1):48-54.
[4]廖诚成,何江红,戢得蓉,等.冻藏时间对速冻微波青稞蛋糕食用品质影响研究[J].粮食与油脂,2018,31(1):23-27.
[5]杨青青,杨柳,李翊鑫,等.蓝莓青稞饼干的工艺优化[J].食品与发酵工业,2018,44(3):215-219.
[6]李涛,王金水,李露,等.青稞的特性及其应用现状[J].农产品加工,2009(9B):92-93.
[7]马寿福,刁治民,吴保锋.青海青稞生产及发展前景[J].安徽农业科学,2006,34(12):2661-2662.
[8]Zhu F,Du B,Xu BJ,et al.A critical review on production and industrial applications of beta-glucans[J].Food Hydrocolloids,2016(52):275-288.
[9]邵舒,董吉林,申瑞玲,等,青稞β-葡聚糖凝胶热特性、动态粘弹性及微观结构研究[J].食品工业科技,2016,37(3):53-57.
[10]仝海英,高继东,胡西娟,等.青稞食品对2型糖尿病患者血糖的影响[J].广东医学,2017(38):184-187.
[11]乔海龙,杨启东,陈健,等.大麦β-葡聚糖的研究现状与展望[J].江苏农业科学,2012,40(1):4-7.
[12]Liu H,Chen X,Zhang D,et al.Effects of Highland Barley Bran Extract Rich in Phenolic Acids on the Formation of Nε-Carboxymethyllysine in a Biscuit Model[J].Journal of agricultural and food chemistry,2018,66(8):1916-1922.
[13]Shen Yingbin,Zhang Hui,Cheng Liling,et al.In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley[J].Food chemistry,2016(194):1003-1012.
[14]XiJuan Yang,Bin D,Ming-Tao F.Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland B a r l e y V a r i e t i e s f r o m t h e Q i n g h a i-T i b e t Plateau[J].Molecules,2018,23(4):879.
[15]朱勇.青稞酚类化合物组成与抗氧化,抗肿瘤细胞增殖活性研究[D].广州:华南理工大学,2017.
[16]王晓芹,代宇,张宿义,等.青稞酒酿造研究进展[J].酿酒科技,2015(3):102-104.
[17]许锦文,李善文.互助青稞酒的香型及其风味特征[J].酿酒科技,2012(7):82-84.
[18]李玉斌,吴华昌,肖猛,等.一种青稞格瓦斯的制备及挥发性风味成分分析[J].食品与发酵工业,2017,43(1):96.
[19]于军.青稞清酒酿造工艺研究[J].酿酒科技,2011(9):35-37.
[20]王猛.蒙古族传统饮食制作技艺研究[D].呼和浩特:内蒙古师范大学,2017.
[21]郝培培.提高产品附加值措美打造黑青稞特色产业[J].粮油市场报,2012:12-13.
[22]杨希娟.青稞糌粑加工工艺研究[J].食品工业,2016(8):78-81.
[23]禹洁,牛黎莉,张珍,等.两种亲水性胶体和两种变性淀粉对青稞-小麦面团流变学特性的影响[J].食品工业科技,2015,36(20):145-149.
[24]普布多吉,王灿国,边旦群培,等.青稞粉配粉对小麦粉面条品质的影响[J].安徽农业科学,2017(5):57-58.
[25]任欣,闫淑琴,沈群.青稞全粉面条品质改进研究[J].食品工业科技,2013(21):115-118,123.
[26]乔明锋,彭毅秦,丁捷,等.速冻青稞鱼面的研发及配方优化[J].食品科技,2017(3):162-168.
[27]周航,郑万琴,魏新明,等.微波速冻青稞披萨配方及关键工艺优化研究[J].粮食与油脂,2017(4):67-71.
[28]何江红,廖诚成,赵雪梅,等.速冻微波青稞昆虫蛋糕的研制[J].粮食与油脂,2017(2):55-59.
[29]黄益前,丁捷,何江红,等.青稞酥皮月饼的制作研究[J].农业与技术,2016,36(19):20-22.
[30]杜艳,梁锋,郝静,等.青藏高原特色青稞花草保健袋泡茶研[J].粮食与食品工业,2016,23(6):64-67.
[31]卢志超,杨士花,吴跃中,等.普洱茶风味的青稞茶配方研制[J].中国食物与营养,2018,24(3):21-26.
[32]刘欢,梁琪,毕阳,等.青稞酸奶的加工技术研究[J].甘肃农业大学学报,2012,47(2):135-140.
[33]Yue F,Daju S,Kezhu T,et al.Feasibility Research on Breeding Highland Barley Vinegar Industry in Tibet[J].Science Mosaic,2014(1):54.
[34]杨文宇,江春艳,严冬,等.以青稞β-葡聚糖为主要基质的保健果冻研制[J].食品科学,2012(4):69-73.
[35]张倩倩.青稞慢性消化淀粉制备条件的优化及应用[D].上海:上海海洋大学,2015.
[36]徐丛玥,乐凯,张琨,等.膨化青稞苦荞复合营养粉的研制[J].粮食与饲料工业,2016(2):27-30.
[2]许锦文,李善文.互助青稞酒的香型及其风味特征[J].酿酒科技,2012(7):82-84.
[3]Jinjin Pei,Feng Z,Ren T,et al.Selectively screen the antibacterial peptide from the hydrolysates of highland barley[J].Engineering in Life Sciences,2018,18(1):48-54.
[4]廖诚成,何江红,戢得蓉,等.冻藏时间对速冻微波青稞蛋糕食用品质影响研究[J].粮食与油脂,2018,31(1):23-27.
[5]杨青青,杨柳,李翊鑫,等.蓝莓青稞饼干的工艺优化[J].食品与发酵工业,2018,44(3):215-219.
[6]李涛,王金水,李露,等.青稞的特性及其应用现状[J].农产品加工,2009(9B):92-93.
[7]马寿福,刁治民,吴保锋.青海青稞生产及发展前景[J].安徽农业科学,2006,34(12):2661-2662.
[8]Zhu F,Du B,Xu BJ,et al.A critical review on production and industrial applications of beta-glucans[J].Food Hydrocolloids,2016(52):275-288.
[9]邵舒,董吉林,申瑞玲,等,青稞β-葡聚糖凝胶热特性、动态粘弹性及微观结构研究[J].食品工业科技,2016,37(3):53-57.
[10]仝海英,高继东,胡西娟,等.青稞食品对2型糖尿病患者血糖的影响[J].广东医学,2017(38):184-187.
[11]乔海龙,杨启东,陈健,等.大麦β-葡聚糖的研究现状与展望[J].江苏农业科学,2012,40(1):4-7.
[12]Liu H,Chen X,Zhang D,et al.Effects of Highland Barley Bran Extract Rich in Phenolic Acids on the Formation of Nε-Carboxymethyllysine in a Biscuit Model[J].Journal of agricultural and food chemistry,2018,66(8):1916-1922.
[13]Shen Yingbin,Zhang Hui,Cheng Liling,et al.In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley[J].Food chemistry,2016(194):1003-1012.
[14]XiJuan Yang,Bin D,Ming-Tao F.Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland B a r l e y V a r i e t i e s f r o m t h e Q i n g h a i-T i b e t Plateau[J].Molecules,2018,23(4):879.
[15]朱勇.青稞酚类化合物组成与抗氧化,抗肿瘤细胞增殖活性研究[D].广州:华南理工大学,2017.
[16]王晓芹,代宇,张宿义,等.青稞酒酿造研究进展[J].酿酒科技,2015(3):102-104.
[17]许锦文,李善文.互助青稞酒的香型及其风味特征[J].酿酒科技,2012(7):82-84.
[18]李玉斌,吴华昌,肖猛,等.一种青稞格瓦斯的制备及挥发性风味成分分析[J].食品与发酵工业,2017,43(1):96.
[19]于军.青稞清酒酿造工艺研究[J].酿酒科技,2011(9):35-37.
[20]王猛.蒙古族传统饮食制作技艺研究[D].呼和浩特:内蒙古师范大学,2017.
[21]郝培培.提高产品附加值措美打造黑青稞特色产业[J].粮油市场报,2012:12-13.
[22]杨希娟.青稞糌粑加工工艺研究[J].食品工业,2016(8):78-81.
[23]禹洁,牛黎莉,张珍,等.两种亲水性胶体和两种变性淀粉对青稞-小麦面团流变学特性的影响[J].食品工业科技,2015,36(20):145-149.
[24]普布多吉,王灿国,边旦群培,等.青稞粉配粉对小麦粉面条品质的影响[J].安徽农业科学,2017(5):57-58.
[25]任欣,闫淑琴,沈群.青稞全粉面条品质改进研究[J].食品工业科技,2013(21):115-118,123.
[26]乔明锋,彭毅秦,丁捷,等.速冻青稞鱼面的研发及配方优化[J].食品科技,2017(3):162-168.
[27]周航,郑万琴,魏新明,等.微波速冻青稞披萨配方及关键工艺优化研究[J].粮食与油脂,2017(4):67-71.
[28]何江红,廖诚成,赵雪梅,等.速冻微波青稞昆虫蛋糕的研制[J].粮食与油脂,2017(2):55-59.
[29]黄益前,丁捷,何江红,等.青稞酥皮月饼的制作研究[J].农业与技术,2016,36(19):20-22.
[30]杜艳,梁锋,郝静,等.青藏高原特色青稞花草保健袋泡茶研[J].粮食与食品工业,2016,23(6):64-67.
[31]卢志超,杨士花,吴跃中,等.普洱茶风味的青稞茶配方研制[J].中国食物与营养,2018,24(3):21-26.
[32]刘欢,梁琪,毕阳,等.青稞酸奶的加工技术研究[J].甘肃农业大学学报,2012,47(2):135-140.
[33]Yue F,Daju S,Kezhu T,et al.Feasibility Research on Breeding Highland Barley Vinegar Industry in Tibet[J].Science Mosaic,2014(1):54.
[34]杨文宇,江春艳,严冬,等.以青稞β-葡聚糖为主要基质的保健果冻研制[J].食品科学,2012(4):69-73.
[35]张倩倩.青稞慢性消化淀粉制备条件的优化及应用[D].上海:上海海洋大学,2015.
[36]徐丛玥,乐凯,张琨,等.膨化青稞苦荞复合营养粉的研制[J].粮食与饲料工业,2016(2):27-30.