摘要
大麦在发芽过程中能激活自身的合成和代谢系统,产生或激活一些酶,可以降低某些抗营养物质的含量,提高蛋白质和淀粉的可消化吸收率及必需氨基酸等物质的含量,故大麦芽具有很高的营养价值。本文综述了大麦芽的主要营养物质及其在食品加工中的应用和研究现状,以期为未来大麦芽产品的加工和应用提供借鉴和帮助。
During germination, the synthesis and metabolism system are activated and some enzymes can be activated. The content of some anti-nutrients can be reduced, and the digestion and absorption rate of starch and protein can be improved, as well as the content of essential amino acid, which enable barley malt with high nutritional value in food production. In this paper, the main components of barley malt and its international research on food processing were summarized, in order to provide some references for the processing and application of barley malt in the future.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2017年第9期1224-1231,共8页
Journal of Triticeae Crops
基金
国家现代农业(大麦
青稞)产业技术体系建设经费项目(CARS-05)
西藏自治区自然科学基金项目(2016ZR-NK-02)
西藏自治区农牧科学院农业研究所青年基金项目(2017NYS-QNJJ)
关键词
大麦芽
主要成分
食品工业
应用
Barley malt
Main components
Food industry
Application
