杂粮芽苗菜的营养与功能研究进展

杂粮是膳食结构的重要组成，但适口性与加工特性差等问题制约了杂粮产业的进一步发展。杂粮发芽后其营养物质与功能活性成分得到增强，口感与加工特性发生变化，是一种具有巨大开发潜力的新型食品原料。不同种类杂粮芽菜为消费者提供了多元化的选择，然而其营养与功能成分差异及活性缺乏系统分析。本文比较了不同种类杂粮芽菜的营养成分、功能成分含量，阐述了杂粮芽菜及其制品的降脂、降糖及抗炎等作用，同时阐述了杂粮芽菜的生产工艺与品质提升方法，为改善人们饮食结构和杂粮芽菜的进一步开发与利用提供参考与思路。

Research Progress on Nutrition and Function of Coarse Grain Sprouts

Coarse grain is an important part of dietary structure, but the poor palatability and processing characteristics restrict the further development of coarse grain industry. After germination, its nutrients and functional active components are enhanced, and its taste and processing characteristics are changed. It is a new food raw material with great development potential. Different kinds of coarse grain sprouts provide consumers with diversified choices, but their nutritional function differences are lack of systematic analysis. This paper compares the contents of nutritional components and functional components of different kinds of coarse grain sprouts, expounds the lipid-lowering, hypoglycemic and anti-inflammatory effects of coarse grain sprouts and their products, and expoundes the production technology and quality improvement methods of coarse grain sprouts, so as to provide reference and ideas for improving people's dietary structure and the further development and utilization of coarse grain sprouts.