无大麦及其营养成分的加工方法和利用的最新进展:一篇综述
Xinyi Tian1, Yang Yang1, Yan Wang1
1College of Food Engineering, Harbin University of Commerce, Harbin, China.
Comprehensive reviews in food science and food safety
|August 4, 2025
概括
无皮大麦 (HB) 提供健康益处,但需要修改以获得更好的加工和味道. 修改技术可以增强HB.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 无皮大麦 (HB) 是一种重要的高原作物,具有独特的营养和健康益处,包括抗氧化和血糖调节的特性.
- 目前的HB产品面临着由于加工引起的结构缺陷,营养损失和口感不佳的挑战,需要增强功能特性.
研究的目的:
- 审查HB成分 (粉,蛋白质,食纤维,化合物) 的生理功能和加工修饰技术的最新进展.
- 讨论改性HB在开发健康产品中的应用潜力.
主要方法:
- 对HB应用的物理,化学,生物和联合修饰方法的研究分析.
- 评估体内和体外实验数据对修改对HB属性的影响.
主要成果:
- 修改显著改变HB结构并增加生物活性化合物含量.
- 在修改后观察到改善了水分,粉消化能力,热稳定性和储存性能.
- 改性HB在各种食品应用中表现出增强的营养价值和食感.
结论:
- 修改治疗有效地提高了HB的质量和营养状况.
- 修改HB为开发功能性食品提供了广泛的应用前景,包括低血糖指数和无质产品.
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