Improvement effect of fermentation on the nutrition,inoxidizability and physicochemical property of coarse grains

LIU Qing- ai; SHI Jian- guo; MA Yao-hong; YANG Jun-hui; MENG Qing-jun; YANG Yan

doi:10.13386/j.issn1002-0306.2016.01.065

LIU Qing- ai, SHI Jian- guo, MA Yao-hong, YANG Jun-hui, MENG Qing-jun, YANG Yan. Improvement effect of fermentation on the nutrition,inoxidizability and physicochemical property of coarse grains[J]. Science and Technology of Food Industry, 2016, (01): 363-367. DOI: 10.13386/j.issn1002-0306.2016.01.065

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Improvement effect of fermentation on the nutrition,inoxidizability and physicochemical property of coarse grains

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With the improvement of living standard and the gradual development of health concept,people began to keen to eat coarse grains food. But the coarse grains foods taste rough,and their processing qualities are poor.After fermentation,the nutrition,inoxidizability and physicochemical property of coarse grains are all improved. In this paper,the research status of fermented coarse grains at home and abroad were summarized,including fermented strains,nutritive value,inoxidizability,and physicochemical property,aiming to provide a reference for developing new fermented coarse grains food.

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Science and Technology of Food Industry

Improvement effect of fermentation on the nutrition,inoxidizability and physicochemical property of coarse grains

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