真菌固态发酵对谷物营养与抗氧化能力的影响及其应用研究进展

Research Progress of Fungal Solid-State Fermentation on the Nutrition and Antioxidant Capacity of Grains

谷物含有丰富的营养成分和功能活性成分,在我国传统膳食中有重要地位。然而谷物食品通常消化吸收效率不高、产品深加工程度浅,限制了谷物类产品的消费和推广。研究证实发酵作用可影响谷物营养及功能活性成分的变化,提高谷物在人体内的消化吸收率,改善谷物的风味,有效提升谷物的营养及使用价值。本文主要分析了真菌固态发酵作用对谷物营养与抗氧化能力的影响,对谷物类食品加工未来的研究和发展方向进行了展望。

Grains are rich in nutrients and functional active ingredients and play an important role in traditional diets in China.However,cereal foods often have low digestion and absorption efficiency,and shallow deep processing of products,which limits the consumption and promotion of cereal products.Studies have confirmed that fermentation can affect the changes in grain nutrition and functional active ingredients,enhance the digestion and absorption rate of grains in the human body,improve the flavor of grains,and effectively enhance the nutrition and use value of grains.This article mainly analyzes the impact of fungal solid-state fermentation on the nutrition and antioxidant capacity of grains,and prospects the future research and development direction of grain food processing.