影响芽类食品营养强化效果因素分析

Analysis of Factors Influencing the Effect of Nutritional Fortification on Sprout Food

“隐性饥饿”与其他各种形式的营养不良并存是我国营养健康产业面临的严峻挑战。针对我国营养功能性食品供给不足等问题,研究开发营养强化型豆芽、发芽糙米、花生芽等芽类食品具有广阔前景。芽类食品的营养强化效果受催芽时间、催芽温度、营养剂添加量和辅助处理技术等多种因素影响,探究各类影响因素及影响程度,以期为芽类食品的营养强化技术研究提供理论基础。

The coexistence of“hidden hunger”and other forms of malnutrition is a serious challenge for china's nutrition and health industry.Aiming at the shortage of nutritional functional food supply in our country,it is very promising to research and develop nutritional fortified bean sprouts,germinated brown rice,peanut sprouts and other bud foods.The nutritional fortification effect of sprout food is affected by various factors,such as germination time,temperature,nutrient addition amount and auxiliary treatment technology.Various influencing factors and their influencing degree are explored in order to provide a theoretical basis for the research of nutritional fortification technology of sprout food.