全谷物风味、口感及货架期提升关键技术研究进展

Research progress on key technologies for improving flavor,taste and shelf life of whole grains

全谷物的健康功效已经被许多研究报道证实,近年来,国内全谷物及其衍生产品的研究与开发也达到了前所未有的热度。但全谷物及其产品还存在两个方面的问题,一是全谷物食品的口感通常比较粗糙,还会伴随令人不愉悦的风味;另外,全谷物粉也经常会出现脂肪酸值超标、哈败等问题,严重影响了产品的货架期。针对这两方面的问题进行了讨论,综述了近年来研究者对全谷物风味、口感改善以及货架期延长方面的研究进展。

The health effects of whole grains have been confirmed by many researches and reports.In recent years,the research and development of whole grains and their derivative products have reached unprecedented heat in China.But there are two problems with whole grains and their products.One is that whole grains are often rough and unpleasant to eat.In addition,whole grain flour also often appear fatty acid values exceed the standard,hash and other problems,seriously affect the product shelf life.In this paper,these two problems were mainly discussed,and the research progress on flavor,taste improvement and shelf life extension of whole grains in recent years was reviewed.