Research Progress in Quality and Functional Characteristics of Cereal Tea

ZHOU Lei; SUI Yong; ZHU Zhenzhou; LI Shuyi; XU Rui; SHI Jianbin; CAI Sha; XIONG Tian; CAI Fang; MEI Xin

doi:10.13386/j.issn1002-0306.2022080268

Volume 44 Issue 12

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(12): 490-499. > DOI: 10.13386/j.issn1002-0306.2022080268

ZHOU Lei, SUI Yong, ZHU Zhenzhou, et al. Research Progress in Quality and Functional Characteristics of Cereal Tea[J]. Science and Technology of Food Industry, 2023, 44(12): 490−499. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080268.

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Research Progress in Quality and Functional Characteristics of Cereal Tea

ZHOU Lei^{1, 2,},
SUI Yong^1, ,,
ZHU Zhenzhou²,
LI Shuyi²,
XU Rui^{1, 2},
SHI Jianbin¹,
CAI Sha¹,
XIONG Tian¹,
CAI Fang¹,
MEI Xin^1, ,

1.
Hubei Academy of Agricultural Science, Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China
2.
School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University/ National R&D Center for Se-Rich Agricultural Products Processing/ Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, China

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Received Date: August 29, 2022
Available Online: April 12, 2023

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Abstract

Abstract

Whole grains retain the nutrients found in whole grains, which can help maintain a healthy weight and reduce the risk of cardiovascular disease, type Ⅱ diabetes, bowel cancer and other diseases when eaten regularly. However, whole grain is difficult to be accepted by consumers due to its poor palatability and cooking characteristics. Therefore, it is necessary to improve traditional processing technology and develop new whole grain foods. As a whole grain food, grain tea not only improve the taste of whole grain, but also retain nutritional value and health effect. This paper reviews research on the changes of flavor substances and functional properties of grain tea by baking, sprouting and fermentation. In addition, the formation mechanism and inhibition methods of acrylamide and end-products of advanced glycation during the processing of grain tea discussed. This paper would provide theoretical reference for the development and utilization of whole grain drinks.
- grain tea,
- processing,
- flavor,
- nutrition,
- security

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References (78)

References

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