作　　者： ; ; (绍舒）;

机构地区： 郑州轻工业学院食品与生物工程学院

出　　处： 《粮油食品科技》 2015年第3期21-25,共5页

摘　　要： 萌动谷物的研究越来越受到广大学者的关注,特别是萌动青稞。萌动青稞是一种新型的功能性食品,因其具有良好的口感和较高的营养价值而受到人们的喜爱。通过比较青稞萌动前后营养成分的变化、萌动后青稞的生理功效,以及国内外萌动青稞产品的研发现状,综述了国内外萌动青稞研究进展,为我国萌动青稞的开发与利用提供参考。 Research on germinating cereal was drawn more and more attention by scholars,especially for the germinating hull -less barley,which was loved by the people because of its characteristics of good taste and high nutritive qualities.The changes in nutrition components before and after germination, physiological functions during hull -less barley seed germination,research status and progress in devel-opment of germinating hull -less barley at home and abroad were summarized,which provided theoretical basis for development of germination hull -less barley in China.

关 键 词： 青稞 萌动 营养成分 生理功效 食品

领　　域： [农业科学]