应用微化技术开发黑色功能食品

作者通过多年的研究首次发现,黑色食物乌骨鸡及黑五谷、深色果蔬等富含具有抗氧化、清除自由基及强化免疫系统功能的黄酮化合物,是人类七大营养素之外的重要营养素。为此,作者首次提出“超营养素”的新概念。在食品加工技术方面,作者第一次阐明,“二微”技术(超微粉碎技术和微波技术)、“二发”技术(发酵技术和发芽技术)能将大颗粒和大分子的高热能阳性食品降解为小颗粒、小分子的低热能的阴性食品,并将它们统称为“微化”技术。面对国际上12亿体重超标的“富贵病”患者,微化技术应在食品加工上加速推广,生产营养均衡、阴阳平衡的新一代食品。

By many years of study, it was found by the authors that many black foods such as black bone chickens, black cereals, deep color fruit and vegetables are rich in flavonoids, which posses the function of strengthening immunity system and antioxidation, and is called “new nutrient”. Furthermore, the authors put forward the new concept of “super nutrient” for the first time. At the aspect of food process technology, the authors expounded first time that “S and M technology” (super slight smashed technology and microwave technology) and “F and S technology” (fermented technology and sprouts technology) could decompose the “yang xing” foods , which are of macromolecule and high energy ,to “Yin xing” food, which are of small molecule and low energy, and called these technologies by a joints name “miniaturization technology”. On account of about 1200 million “the rich mans disease” patients of weight super standards in the world , the miniaturization technology should be quickened to popularize in foodstuff process, and produces new kinds of food keeping nutrition balance and “yin yang” balance.