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麦类作物学报 2005, 25 (5): 122~ 124
Journal of T riticeae C rop s
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燕麦食品加工及功能特性研究进展
胡新中
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(西北农林科技大学食品科学与工程学院, 陕西杨凌 712100)
摘要: 燕麦是富含纤维的食品基料, 其可加工的食品种类较多, 分析燕麦主要成分的功能特性, 有助于开
拓国内发展燕麦食品加工的思路。燕麦食品加工主要以西式食品为主, 中式食品较少。燕麦蛋白质、淀粉、葡
聚糖、矿物质、脂肪及抗氧化成分对于人体有一定的食疗效果。在借鉴国外燕麦食品的基础上, 结合我国饮食习
惯, 大力发展中式传统燕麦食品是可行的。
关键词: 燕麦; 食品加工; 功能特性
中图分类号: S 512. 6; TS 21 文献标识码: A 文章编号: 1009 1041 (2005) 05 0122 03
Food Processing and Functional Character of Oats
Ξ HU Xin-zhong
(College of Food Science & Engineering, Northw est A & F U niversity, Yangling, Shaanxi 712100, China)
Abstract: The oats food types w ere introduced, its m ainly functional characters w ere analyzed, and the
developm ent strategy of national food p rocessing of oats w ere put forward. Currently there w ere m any
k inds of foreign style oats food varieties in the m arket, but little Ch inese style w as industrialized. The
components of oats, such as p rotein, starch, glucan, m ineral, fat and antioxidants m aterial had signifi
cantly treatment effect for hum anbeing disease. It is available to develop Ch inese style oat food based on
foreign countries experience and Ch inese local dietary custom.
Key words: O ats; Food p rocessing; Functional character
燕麦具有耐寒、抗旱、耐土地脊薄、耐适度盐碱、不与小麦稻谷争夺耕地、及农业风险系数低的优点。燕麦在北半球生
长区域位于北纬 35~ 60 度, 美国、加拿大和中国西北部长城沿线都是燕麦适种区, 发展燕麦种植加工对于促进农业可持