小麦源生理活性成分及其功能性食品的研究

现代科学研究表明,作为面粉加工的主要副产物小麦胚芽和麦麸中,富含多种营养物质和生理活性成分如蛋白质、脂肪、矿物质、氨基酸、维生素E、二十八碳醇和活性膳食纤维素等,是重要的保健食品原料,本文主要研究如何利用现代食品高新技术对这些副产物进行综合深加工以生产符合现代消费需求的营养保健食品,同时提高面粉企业的经济效益。

According to modern science ,wheat germ and bran ,the by-products of wheat flour ,are rich in various nutrients and physiological active ingrients such as protein, fat acid, amino acids, minerals, vitaminE,octacosanol and active dietary fibre etc. This paper study how to develop new functional food with modern high technology including SCF-CO2 and superfine pulverizing technology in food industry in accordance with its nutrition value.