预熟杂粮加工方法及风险控制

Processing Method and Risk Control of Precooked Coarse Cereals

随着人们生活水平及保健意识的提高,近年来杂粮逐渐成为了人们餐桌上高频率出现的食物。杂粮所富含的营养物质与功能成分对膳食健康具有重要意义,同时杂粮对于预防及改善各种慢性疾病也具有一定的疗效。由于杂粮质地较为坚硬,难以煮熟,所以杂粮预熟化处理为当下快节奏的生活提供了便利。近年来,预熟杂粮被广泛研究,预熟化的加工方法也呈多元化发展,但预熟杂粮在生产过程中易受到物理、化学、生物等方面的影响,对风险因子进行有效控制是预防食品安全问题的关键。本文介绍了杂粮预熟化的不同加工方法,针对加工过程各环节可能存在的潜在危害进行风险分析,讨论风险因子的控制措施,为进一步研究预熟杂粮的理化特性及预熟杂粮深加工的研制提供理论参考。

With the improvement of living standards and increased health awareness,coarse cereals have gradually gained popularity as a high-frequency food in recent years.The abundant nutrients and functional components present in coarse cereals play a crucial role in promoting dietary health and have been proven to be effective in preventing and managing various chronic diseases.Due to the hard texture of coarse cereals,which are difficult to cook,precooking treatment of coarse cereals provides convenience for individuals leading fast-paced lifestyles.In recent years,extensive research has been conducted on precooked coarse cereals,and the processing methods have diversified.Nevertheless,the production process of precooked coarse cereals is susceptible to physical,chemical,and biological influences that can pose risks to food safety.Therefore,effective control of these risk factors is essential for prevention purposes.This paper introduces different processing methods of precooked coarse cereals while conducting risk analysis based on potential hazards at each stage of the processing process.Furthermore,it discusses control measures for these risk factors,which serve as theoretical references for further studies on physicochemical properties of precooked coarse cereals as well as the development of their deep processing.