粮油食品科技2025，Vol.33Issue(2)：34-42,9.DOI:10.16210/j.cnki.1007-7561.2025.02.006
超微粉碎对杂粮理化性质的影响及应用研究进展
Research Progress on the Impact of Superfine Grinding on Physicochemical Properties and Application of Coarse Cereals
摘要
Abstract
With the improvement in living standards,coarse grains have become increasingly popular due to their rich nutritional content and bioactive ingredients,which contribute to the prevention of various cancers,tumors,and chronic diseases.However,issues such as the the poor processing characteristics of coarse grains have constrained their development of related products.As one of the rapidly developing high-tech techniques,superfine grinding can effectively reduce the particle size of coarse grain powder,enhance processing adaptability,and improve the texture of processed products.This paper provides an overview of superfine grinding,focusing on the effects on superfine grinding on the starch,protein,and dietary fiber of coarse grains;it also reveals the regulation mechanism of superfine grinding on the physical and chemical properties of coarse grains,such as crystallization,hydration,gelatinization,and fluidity.Finally,this paper reviews the impact of superfine ground coarse grains in food and its applications,with the aim of providing valuable insights for relevant researchers and the grain processing industry.关键词
超微粉碎/杂粮/理化性质/应用Key words
superfine grinding/coarse cereals/physicochemical properties/applications分类
轻工业引用本文复制引用
王凯,刘晶,刘敬科,张佳丽,生庆海..超微粉碎对杂粮理化性质的影响及应用研究进展[J].粮油食品科技,2025,33(2):34-42,9.基金项目
国家谷子高粱产业技术体系(CARS-06-14.5-A29) （CARS-06-14.5-A29）
河北省省级科技计划资助"适合糖尿病人群的杂粮方便米饭关键技术研究与应用"(21327113D) CARS-Millet and Sorghum Industry Technology System(No.CARS-06-14.5-A29) （21327113D）
S&T Program of Hebei"Research and Application of Key Technologies of Instant Rice from Coarse Cereals for Diabetes Population"(No.21327113D) （No.21327113D）
