假谷物的营养及加工应用研究进展

Research progress of pseudo cereal nutrition and processing application

相对于大多数单子叶植物的谷物(小麦、稻米、大麦等),藜麦、荞麦、籽粒苋属于双子叶植物,由于与谷物的成分和功能存在相似性,所以称它们为“假谷物”。假谷物不仅含有丰富的淀粉、蛋白质、膳食纤维、矿物质以及生物活性物质,而且它们还是很好的含麸质食品的替代物。随着生产加工的精细化以及营养强化的需求,衍生出了各种加工处理方式(如:热处理、发酵、萌芽等),不仅有效地改善了谷物自身的营养结构和风味,还对谷物的理化特性产生深远的影响,从而大大增加了其在食品加工中的应用。该文通过综述3种假谷物中主要的营养物质、不同加工方式以及其各自在食品中的应用,为未来假谷物的新加工技术的研究开发和食品加工应用提供一定的理论依据。

Compared with most monocotyledonous grains(wheat,rice,barley,etc.),quinoa,buckwheat and amaranth belong to dicotyledonous.Because of the similarities in the composition and function of grains,they are called“pseudo cereals”.Pseudo cereals are rich in starch,protein,dietary fiber,minerals and biologically active substances,and they are also a good substitute for gluten-containing food.However,with the demand for refined production and processing and nutrient enrichment,various processing methods(such as heat treatment,fermentation,germination,etc.)have been derived.They not only effectively improve the nutritional structure and flavor of grains themselves,but also have a profound impact on their physicochemical properties,thereby greatly increasing their application in food processing.The goals of this review were to summarize the main nutrients,different processing methods and their respective applications in food in the three kinds of pseudo cereals,hoping to provide a certain theoretical basis for the future research and development of new processing technology of pseudo cereals and food processing applications.