发酵对粗粮营养价值、抗氧化性以及理化性质的改良研究现状

Improvement effect of fermentation on the nutrition,inoxidizability and physicochemical property of coarse grains

随着人们生活水平的提高、健康理念的逐渐深入,粗粮逐渐受到现代人的青睐。但是粗粮食品口感粗糙,加工性能较差,而发酵后的粗粮在营养价值、抗氧化性以及理化性质上都更为优良。本文就国内外对粗粮发酵的研究现状,包括发酵菌种、营养价值、抗氧化性以及理化性质等方面进行了概述,旨在为开发新的粗粮发酵食品提供参考。

With the improvement of living standard and the gradual development of health concept,people began to keen to eat coarse grains food. But the coarse grains foods taste rough,and their processing qualities are poor.After fermentation,the nutrition,inoxidizability and physicochemical property of coarse grains are all improved. In this paper,the research status of fermented coarse grains at home and abroad were summarized,including fermented strains,nutritive value,inoxidizability,and physicochemical property,aiming to provide a reference for developing new fermented coarse grains food.