摘要
玉米是优良的粮食作物,分布广泛,营养丰富且廉价易得。但玉米自身的组成及加工特性,极大地限制了其食品加工及高附加值产品的应用开发,而微生物发酵可以有效提高玉米的营养价值和加工性能。本文对玉米的营养保健价值、玉米微生物发酵的特点、营养及加工性能改变进行了总结,以期为开发高附加值的玉米发酵食品提供参考。
Corn with rich nutrition,cheap price and easy gain is one of the most widely distributed crops.However,due to the characteristics of corn and maize processing,its development as staple and value-added foods is greatly restricted.Microbial fermentation can well improve the nutritional value and processing performance of corn.This article summarizes the research status of the nutritional and health value of corn,the characteristics of potential corn fermenting microorganisms and the improvements in corn nutrition and processing performance.This summary intends to provide a reference for the development of high-value fermented corn food.
作者
甄翠荣
Zhen Cuirong(Hebei University of Economics and Business,Shijiazhuang 050061,China)
出处
《现代食品》
2020年第20期94-95,115,共3页
Modern Food
关键词
玉米发酵
微生物
营养成分
加工性能
Corn fermentation
Microorganisms
Nutrient composition
Processing performance
