食品加工新技术促进粮食营养的高效利用

袁毅 ,  魏炘尧 ,  茅宇虹 ,  郑瑜雪 ,  何霓 ,  郭圆 ,  婺鸣 ,  Joseph Dumpler ,  李冰 ,  陈旭 ,  蔡茜茜 ,  Jianping Wu ,  田永奇 ,  谢斯翰 ,  Jeyamkondan Subbiah ,  汪少芸

Engineering ›› 2025, Vol. 50 ›› Issue (7) : 229 -244.

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Engineering ›› 2025, Vol. 50 ›› Issue (7) : 229 -244. DOI: 10.1016/j.eng.2025.04.014
研究论文

食品加工新技术促进粮食营养的高效利用

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Innovative Food Processing Technologies Promoting Efficient Utilization of Nutrients in Staple Food Crops

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摘要

随着全球人口的快速增长和人们对健康饮食需求的增加，提高粮食营养利用效率已成为一项关键的科学和工业挑战，这也推动了食品加工技术的创新发展。本文首先分析了粮食加工过程中常见的营养学挑战，进而系统审视了微波技术（microwave, MW）、脉冲电场技术（pulsed electric field, PEF）、超声波技术、现代发酵技术以及酶技术等新兴加工技术，在提高粮食营养品质方面的研究进展。此外，本文以大豆加工为典型案例，阐明了整合新兴加工技术对优化粮食营养利用的重要性。尽管这些新兴加工技术已展现出提高营养利用效率和改善粮食整体营养特性的潜力，但需正视它们目前的局限性，并在未来的研究中重点突破。值得期待的是，科技的进步将推动食品加工领域的优化升级，这既能促进现有技术的完善，也将催生全新的加工方法。本研究旨在增强食品从业者对通过加工技术优化粮食营养利用的系统性理解，从而促进食品加工研究的创新与多技术协同策略的发展，最终为应对全球粮食安全挑战提供科学依据和技术支撑。

Abstract

With the rapid growth of the global population and the increasing demand for healthier diets, improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial challenge, prompting innovation in food processing technologies. This review introduces first the common nutritional challenges in the processing of staple food crops, followed by the comprehensive examination of research aiming to enhance the nutritional quality of staple food crop-based foods through innovative processing technologies, including microwave (MW), pulsed electric field (PEF), ultrasound, modern fermentation technology, and enzyme technology. Additionally, soybean processing is used as an example to underscore the importance of integrating innovative processing technologies for optimizing nutrient utilization in staple food crops. Although these innovative processing technologies have demonstrated a significant potential to improve nutrient utilization efficiency and enhance the overall nutritional profile of staple food crop-based food products, their current limitations must be acknowledged and addressed in future research. Fortunately, advancements in science and technology will facilitate progress in food processing, enabling both the improvement of existing techniques as well as the development of entirely novel methodologies. This work aims to enhance the understanding of food practitioners on the way processing technologies may optimize nutrient utilization, thereby fostering innovation in food processing research and synergistic multi-technological strategies, ultimately providing valuable references to address global food security challenges.

关键词

粮食 / 新兴食品加工技术 / 营养强化 / 营养利用 / 抗营养因子 / 副产物利用

Key words

Staple food crops / Innovative food processing technologies / Nutritional enhancement / Nutrient utilization / Antinutritional factors / By-product utilization

引用本文

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袁毅,魏炘尧,茅宇虹,郑瑜雪,何霓,郭圆,婺鸣,Joseph Dumpler,李冰,陈旭,蔡茜茜,Jianping Wu,田永奇,谢斯翰,Jeyamkondan Subbiah,汪少芸. 食品加工新技术促进粮食营养的高效利用[J]. 工程（英文）, 2025, 50(7): 229-244 DOI:10.1016/j.eng.2025.04.014

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1 引言

谷物、豆类和块茎类作物是构成人类膳食结构的基础主粮（即粮食），是碳水化合物、脂肪和蛋白质等必需的宏量营养成分的主要来源，对人类维持健康和促进福祉至关重要[1]。纵观历史，人类社会始终致力于推动食品加工技术进步，以最大限度提升粮食的营养价值和健康效益[2]。然而，传统食品加工方式往往伴随着营养成分大量流失、生物利用率低下、潜在有害物质生成以及感官品质欠佳等关键问题[3]。这一现状促使食品产业迫切需要食品加工新技术，以期突破现有的技术瓶颈，满足消费者日益升级的消费需求[4‒6]。

新兴的食品加工技术可被系统划分为物理加工、化学加工和生物加工三大类[3,7‒8]。物理加工技术[如高压处理、超声波和脉冲电场技术（pulsed electric field, PEF）]通过非热能作用实现生物活性成分提取、营养成分生物利用率提升和食品质构调控，且无需使用有害化学物质，从而提供更安全、清洁和环保的加工解决方案[4‒6]。化学加工技术则依托食品级试剂、抗氧化剂和抗菌剂等的合理应用，有效提升粮食的功能性、消化率和安全性，以满足消费者对营养健康食品的需求[9‒10]。生物加工技术借助微生物和酶的作用改善食品风味、质构和营养特性，顺应了消费者对轻加工/未加工、天然和可持续食品日益增长的消费趋势[11‒12]。通过科学整合与合理应用这些多元化加工技术，可系统开发营养价值更高、品质特性更优且更具市场吸引力的主粮食品，从而在保障人类健康的同时推动食品产业与环境可持续发展[13]。

从食品加工的角度而言，提高营养成分利用率、降低加工损耗并强化功能效益，是应对全球粮食危机和满足人类健康需求的关键策略[14]。然而，这些策略的成功实施亟需食品加工技术的创新突破[2]。因此，系统分析传统加工技术在粮食营养利用方面的技术瓶颈，并深入理解新兴加工技术的作用原理，对于实现粮食营养价值的高效利用与提升具有重要的科学意义。如图1所示，本文首先分析谷物、豆类和块茎类等主粮在加工过程中普遍存在的营养问题；其次评述具有显著改善潜力的新兴食品加工技术[如非热加工、天然低共熔溶剂（natural deep eutectic solvents, NADES）、发酵及酶处理等技术]的发展现状与现存局限；最后基于最新科技进展和食品产业需求，探讨食品加工技术的未来发展方向和创新路径。

2 粮食加工过程中的主要营养挑战

消费者在摄入谷物、豆类和块茎类作物时面临的营养挑战主要源于营养成分失衡和抗营养因子干扰[17]。以谷物为例，谷壳同时含有维生素、矿物质等有益营养成分和植酸等抗营养因子。在加工过程中的研磨、精制等工艺往往去除谷壳，导致精制谷物虽能提供能量却缺乏全面营养价值，可能引发膳食失衡和慢性疾病[18]。相比之下，全谷物摄入与健康效益显著相关，因此，多国膳食指南均提倡增加全谷物消费[18‒20]。然而，改善全谷物产品的质地、感官品质和功能特性仍是亟待解决的技术难题[21]。

虽然全谷物能减少营养损失，但其含有的抗营养因子仍不容忽视。豆类（如大豆、扁豆和豌豆）含有凝集素和蛋白酶抑制剂，可能会阻碍消化和营养吸收[22‒23]。其中，凝集素会损伤肠道黏膜，而蛋白酶抑制剂则会降低蛋白质消化率。在许多地区作为主粮的块茎类作物（如马铃薯、木薯和山药）存在同样的问题，若木薯处理不当会产生氰化物[24]。此外，马铃薯则会积累糖苷生物碱，这种有毒化合物在光照条件下含量会增加，大量摄入可能危害健康。因此，当前研究聚焦于开发可持续技术，在保留食物营养价值的同时，有效降低抗营养因子的含量。

粮食加工的最新进展主要集中在两大领域：全谷物加工创新和提取粮食的功能性成分。对于全谷物，技术目标在于增强其营养价值，改善其感官品质，并解决其在食品加工中的应用难题。最大的挑战在于全谷物相较于精制谷物口感较差。在加工过程中，通过优化全谷物碾磨工艺以保留更多麸皮和胚芽，可有效改善全麦粉质地。此外，采用发酵和酶处理技术能显著提升全谷物产品的风味、口感和消化性。研究还发现全谷物具有降低慢性病风险的功能特性，相关技术正致力于通过最小化加工保留膳食纤维、多酚和类黄酮等生物活性成分，从而增强这些健康效益。

除全谷物加工外，当前技术突破还包括深入探索粮食及其副产物中的淀粉、蛋白质、膳食纤维、油脂及生物活性成分的高效提取和高值化利用[25‒27]。这些关键成分可通过创新加工转化为高附加值产品，在提升营养价值的同时实现资源循环利用，推动食品体系可持续发展。以淀粉为例，通过改性加工可使淀粉转化为抗性淀粉等人体难消化但能被肠道菌群靶向酵解的成分，其产生的短链脂肪酸有助于增强免疫力、维护肠道健康及微生态平衡[28‒30]。从油菜籽、大豆、花生等油料作物中提取的植物油含有复合脂肪酸、维生素和多酚等生物活性物质，能显著提升它们的感官品质。现代油脂加工技术致力于通过创新工艺提高提取效率、保留或强化营养价值，并改善风味特性。然而，在淀粉或油脂提取后，粮食残渣中富含的蛋白质仍然存在利用瓶颈——某些植物化学素可能降低蛋白质营养价值或产生不良感官特性[31]。因此，获取优质蛋白质的创新加工技术正成为研究热点。此外，粮食来源的膳食纤维和生物活性成分也被广泛应用于食品体系，用以增强肠道健康及开发具有特定健康功效的功能性产品。

综上所述，解决谷物、豆类和块茎作物的营养吸收利用问题是改善膳食健康、预防慢性疾病的关键策略。虽然全谷物具有显著健康效益，但其质地特性和抗营养因子的存在制约了其在食品工业中的应用。现代加工技术通过多重手段提升全谷物的营养价值和适口性，同时高效提取粮食中的有益成分，创造了兼具减废增效与营养强化功能的增值产品，推动食品体系可持续发展。下文将详细阐述这些技术如何有效应对上述挑战。

3 食品加工新技术促进粮食营养成分高效利用

3.1 新兴物理加工技术

3.1.1 介电加热技术在粮食加工中的应用

介电加热技术是一种基于高频电磁场与绝缘材料相互作用的新型加热方法，其通过电磁能量直接转化为热能实现整体生热。与传统依赖温度梯度的传导加热方式相比，该技术可显著减小物料内外层温差，从而克服传统热加工中普遍存在的受热不均问题[32‒33]。该技术主要利用电磁波谱中两个频段：10 kHz~300 MHz的射频（radio frequency, RF）频段和300 MHz~300 GHz的微波（microwave, MW）频段。高频电磁场能使绝缘材料快速均匀升温，实现快速且均匀的加热效果。

食品加工中的新型加热技术需兼顾消费者接受度与营养保留。研究表明，MW处理在保持维生素和生物活性成分等营养成分方面优于传统方法，同时能改善食品结构、质地和色泽等品质特性[34‒38]。此外，MW技术通过缩短处理时间和降低能耗，实现生产效率的显著提升[39‒41]。以干稻谷为例，采用穿透力更强的915 MHz工业MW（相较于2.45 GHz的MV）进行实验显示，相较于传统热风干燥，该技术干燥时间显著缩短[35]，在450 kJ∙kg-1的能量输入和5 cm的料层厚度下整体精米率可达67%，而传统方法仅为58%。据阿肯色州的相关数据推算，该技术在全球稻米加工领域应用后，仅美国就可增收1500万美元[42‒43]。该技术还能降低能耗成本、减少碎米率、延缓营养劣变并提升大米品质，实现了稻谷干燥技术的重大突破[36,42,44]。此外，MW处理还可有效降解植酸和胰蛋白酶抑制剂等抗营养因子，提升谷物食品安全性。除稻谷干燥外，在农产品加工领域，MW技术还能提高具有强抗氧化性精油的提取效率，并广泛应用于食品加工副产物高值成分回收[45‒46]。

相比之下，RF技术凭借更强的穿透深度，在大宗散装物料处理领域展现出独特优势。随着技术进步，RF加热技术正逐渐成为谷物虫害防治领域潜在的非化学处理方法，有望替代传统化学熏蒸[47‒48]。该技术的应用可显著降低粮食储运过程中的损耗，提高粮食有效供给量，从而提升粮食的综合利用率[49‒50]。其核心机理在于利用害虫与谷物介电特性的显著差异，使得二者在RF条件下能够实现选择性加热，即具有较高损耗因子（特别是高含水量）的害虫可被加热至致死温度，而谷物温度仍保持相对较低水平[51]。这一特性为开发高效RF杀虫方案提供了独特优势，可在保障杀虫效果的同时保持粮食品质[52]。

尽管MW与RF加热技术具备升温快、营养损失少和可控性强等优势，但实际应用中仍存在加热不均匀等技术瓶颈。研究发现，原料尺寸、形状及介电特性不均匀等因素会导致电磁波分布不均，进而影响温度均匀性。未来研究需融合食品科学、物理学和材料科学等多学科认知，重点探究食品物料中极性组分在电磁场中的行为特征（特别是其对电磁能的吸收与热转化机制），以满足食品加工中对营养成分全面利用的需求。

3.1.2 电场技术在粮食加工中的应用

电场技术（PEF和冷等离子体）是一类新型非热加工技术，因其相较于传统技术所具备的优势而备受关注。该技术利用电场能量在分子水平诱导谷物发生物理/化学变化，无需高温处理即可保持食品的营养品质。

PEF技术在保障粮食产品品质和能效方面表现突出[53‒55]，其系统由高压脉冲电源、处理室和控制系统构成。方波脉冲和双极性脉冲分别因强度稳定和增强细胞膜通透性的特性成为优选方案。研究表明，PEF可通过破坏氢键和双螺旋结构使淀粉从结晶态转变为非晶态，且场强越高效果越显著[53,56‒59]。然而，过强PEF会导致淀粉颗粒形态损伤[60‒61]。此外，该技术还能提高谷物发芽率（10%）和成苗率（28%），同时减少内源微生物的产生，并改善储藏性能。尽管潜力巨大，PEF技术仍面临食品基质耐受性和设备投资大等挑战，需通过降低能耗和确保场强稳定性来提升商业化可行性。

冷等离子体技术通过电离气体产生活性物质与食品组分相互作用，为减少化学添加剂依赖提供了可持续方案。研究表明，该技术可改变珍珠粟、瓜尔豆、马豆、山药和大米等谷物的营养品质[62‒67]，有效提升原料利用率和人体消化适应性。在淀粉利用方面，等离子体通过蚀刻粉体表面和解聚淀粉分子，增强豆类面粉的酶解性和消化性[68]；通过降低抗营养因子含量和改变蛋白质构象，改善豆类面粉的体外蛋白质消化率[66‒67]。值得注意的是，该技术能有效降低单宁、植酸和皂苷等抗营养因子的水平，促进矿物质吸收[62,66,69‒70]；其还可通过释放或降解结合酚类物质来调节总酚和类黄酮含量[66‒67,69‒70]。在营养强化方面，等离子体处理可使每100 g大米的铁含量和抗坏血酸含量分别提升至862.93 mg和1398.27 mg，且其表面酸性官能团的形成进一步提高了生物利用度[63]；该技术还能使红芸豆和赤小豆的蛋氨酸缺乏率分别降低37.5%和50%，并改变山药粉和大米粉的氨基酸组成[62,68,71]。尽管等离子体处理能显著改善粮食的功能性和营养特性，仍需进一步研究其对活性物质的作用机制及长期影响。

3.1.3 机械加工技术在粮食加工中的应用

以超高压加工（high pressure processing, HPP）和超声波为代表的机械非热加工技术通过提供高效非热处理方案，正在革新食品加工领域。这些技术能在温和条件下利用极端压力或机械波改变食品物料的微观结构和理化性质[72]。其中，HPP以水或其他流体为介质实现压力均匀传递，而超声波则通过声波空化效应强化传质过程。两者均具有处理时间短、温度条件温和等优势[73‒74]。

传统热处理常导致食品大分子结构改变和小分子降解。相比之下，HPP作为商业化非热技术，可在室温下对密封包装食品施加100~600 MPa的压力，适用于不同规格和包装形式的食品加工[73]。该方法对谷物营养和感官品质的损害远低于传统热处理，能有效保持色泽、香气、口感和营养成分。例如，HPP可诱导大米淀粉糊化，改善质地并提升营养价值[75]；同时促进米糠层中的硫胺素等营养成分向内胚乳转移 [76]。日本食品公司已成功应用HPP技术开发即食米饭产品，通过调节蛋白质和淀粉结构[77]及提高糙米中γ-氨基丁酸（γ-aminobutyric acid，GABA）含量实现产品升级[78]。该技术在豆类和全谷物的加工上优势显著，既能提升效率和感官特性，又可消除抗营养因子并最大化营养功能效益[79‒81]。例如，小扁豆、豌豆和蚕豆经HPP处理后凝胶强度和起泡能力提升；鹰嘴豆和米饭则因蛋白质聚集作用导致硬度和咀嚼度降低。但HPP仍面临包装强度要求高、低密度物料处理困难及安全规范等挑战。

超声波技术作为一种物理改性手段，通过机械波改变谷物理化特性。根据作用强度差异，该技术可分为两类应用，其中低强度高频超声波用于无损检测，而高强度低频超声波则适用于食品加工[82]。其空化效应可破坏植物细胞壁、改变蛋白质构象暴露酶解位点、调控酶活性促进蛋白质水解为易消化肽段[83‒85]。该技术还能加速溶剂渗透，提升藜麦、玉米芯、米糠、花生、羽扇豆和甘薯等谷物中生物活性成分的提取效率[83,86‒89]。在营养改良方面，经超声波技术处理的手指粟中植酸和单宁含量分别降低73%和71% [90]；超声波作为预处理手段可使强化大米中维生素B5和叶酸的吸收率分别提升140%和1982倍[91‒92]；高强度超声波还能增加豆腐乳清中酚类植物营养成分的含量[93]。尽管超声波在营养高效利用方面作用显著，但仍需深入研究其对营养成分/酶/微生物的作用机制，以及空化强度的影响因素和定量检测方法。

如图2所示，新型物理加工技术的优势主要体现在最大化保留营养成分、减少抗营养因子、强化营养成分以及调控谷物消化特性。这对应对气候变化、土地短缺、人口增长和营养需求提升等全球挑战具有重要意义。这类兼具高效性、过程清洁性和环境友好性特征的技术，不仅能够优化食品加工过程以减少资源浪费，更能确保食品营养保留，从而满足消费者对可持续健康食品日益增长的需求。

3.2 新兴化学加工技术

3.2.1 NADES处理粮食副产物提升营养成分利用率

提升粮食营养成分的生物利用率是当前食品加工领域面临的重要挑战。以油菜籽（Brassica napus L.）榨油和豌豆（Pisum sativum L.）提取淀粉后的副产物为例，其蛋白质含量虽显著提升，但抗营养因子和植物化学素不仅损害其营养品质和感官特性，还会产生不良风味和异常色泽[94‒95]。特别值得注意的是，谷物蛋白（尤其是菜籽蛋白）被认为营养普遍逊于动物蛋白，这限制了其在食品加工中的应用[96]。在分离提纯技术方面，传统水提法难以有效去除抗营养因子，导致这些物质与蛋白质共溶或共沉淀。虽然有机溶剂可保留不溶性蛋白，但存在毒性隐患，即使食品级乙醇也可能导致蛋白质变性[97]。另一种干法分馏技术通过研磨和颗粒分离实现无水无化学试剂处理，但所得豌豆浓缩蛋白仍存在感官缺陷，需进一步提纯[98]。

为突破这些传统分离技术的局限性并充分挖掘主粮食品潜力，食品工业开始探索绿色化学加工技术，特别是NADES的应用。这类溶剂由天然来源的氢键受体和供体组合而成，因其高效提取植物材料中小分子植物化学素的特性而备受关注[99‒100]。NADES独特的溶解特性可实现目标化合物的选择性提取，有望同步回收植物化学素和富含蛋白质、纤维的残渣[101]。但该技术目前仍存在以下挑战：提取物的分离难度大、高黏度NADES中颗粒的完全沉降难实现、水分含量对分散蛋白质稳定性的影响尚未明确。此外，NADES的回收再利用以及植物化学素的高效提取纯化工艺仍需深入研究[101‒104]。解决这些技术和操作难题，对于NADES在粮食副产物蛋白精制及主粮食品开发中的成功应用至关重要。

3.2.2 天然防腐剂在化学保藏中的应用

食品贮藏过程中的腐败变质是主要挑战，水分和营养物质会促进微生物生长及毒素产生，导致食品品质、营养价值和安全性下降[105]。在此背景下，防腐剂因可抑制微生物生长并提升食品品质而受到广泛关注。虽然合成防腐剂能显著延长食品货架期，但出于健康安全考虑，消费者更倾向选择源自植物、动物和微生物的天然防腐剂替代品 [105‒106]。精油[107]、多酚类、溶菌酶、乳铁蛋白、壳聚糖和抗菌肽[105‒106]等天然防腐剂因其良好的抑菌活性和安全性，已引起行业关注。

烘焙食品（尤其是面包）在贮藏期间易发生微生物腐败[107]。作为理想的天然防腐剂，精油可以通过三种应用方式发挥防腐作用：整合入包装材料、微胶囊控释、直接添加[107‒109]。例如，将柠檬草精油封装于木薯淀粉纤维中，可通过抑制皮壳青霉和黄曲霉等腐败微生物，将面包保质期从5天延长至10天[110]；类似地，负载香芹酚的马铃薯可溶性淀粉纳米纤维也展现出抗腐败效果[111]；富含橙油的油凝胶在改善面包质构的同时，使保质期至少延长5天[112]。此外，纳米封装的牛至精油和百里香精油对面包霉菌和酵母菌表现出强抑制作用，使保质期延长达21天[113]。虽然多数精油存在不良气味问题[107]，但研究发现迷迭香（Rosmarinus officinalis L.）精油可同时提升面包香气和食用安全性[114]。

抗菌肽对细菌、真菌和霉菌也具有显著的抑制作用[105]。通过酶解和发酵获得的抗菌肽能有效延缓微生物生长，从而延长食品的货架期[115]。例如，短乳杆菌AM7发酵蚕豆粉可产生抗菌肽[116]；短乳杆菌AM7发酵剩余面包得到的产物具有抗真菌特性[117]；采用干酪乳杆菌ATCC334发酵棕榈仁粕获得的生物活性肽，使面包保质期延长10天[118]。酶技术也可从蛋白质中制备抗菌肽，如乳肽酶水解小麦面筋产生的肽类（添加量为0.3 g∙kg-1时）能延缓黑曲霉和青霉生长，使面包保质期延长3天[9]。类似地，豌豆、小扁豆和蚕豆粉的酶解产物富含抗菌肽，在不影响感官品质前提下能抑制真菌生长，使面包保质期延长14天[119]。同时，胰蛋白酶水解羊乳清蛋白也能增强其抗真菌活性，减少霉菌及霉菌毒素污染，从而延长面包的保质期[120]。

尽管优势显著，抗菌肽仍存在吸湿性强、味苦和稳定性差等不足。研究显示，通过麦芽糊精和乳清浓缩蛋白进行喷雾干燥的微胶囊系统，可提升橄榄籽酶解肽的稳定性，改善面包质构并掩盖苦味[121]。

3.2.3 天然抗氧化剂在抑制食品氧化中的应用

通过添加源自食品级原料的多酚类、黄酮类和维生素等天然抗氧化剂，可有效减缓食品在贮藏期间的氧化过程，在替代合成添加剂的同时增强食品功能性[106,122]。虽然有时天然抗氧化剂需要复杂的纯化工艺，但简单的粉碎或水提处理即可获得富含抗氧化剂的混合物，其可直接用于食品。

将胡萝卜、菠菜和甜菜根等蔬菜粉与米粉混合后进行热塑性挤压，能赋予早餐谷物天然色泽，并提升矿物质、蛋白质、脂质、纤维、酚类和抗氧化物质的含量。但高纤维含量会降低早餐谷物的膨化度、硬度和糊化黏度进而影响其物理结构。总体而言，这些蔬菜粉作为有益添加剂提升了早餐谷物的营养和功能价值[10]。此外，在意面生产中用谷物咖啡部分替代小麦粉，会导致亮度降低、红度增加、烹煮时间缩短和烹煮损失增加，但能改善香气、风味和色泽，高添加量时还能减少意面黏连。当每100 g小麦粉的谷物咖啡添加量控制在4 g时，意面的总酚含量和抗氧化能力均显著提升[123]。虽然富含纤维、脂质、类胡萝卜素和抗氧化物质的穆里西果（Byrsonima verbascifolia）可能对质构和整体感官产生负面影响，但其仍被用于谷物棒生产，以获取其营养益处[124]。类似地，在无麸质无糖谷物棒中添加螺旋藻和橙花精油，不仅获得了更高的感官评分，还显著提升了产品的营养价值和能量水平[125]。此外，富含黄烷醇和没食子酸衍生物（包括儿茶素和表儿茶素）的茶提取物是高效的天然抗氧化剂。在谷物食品中添加0.3 mg∙g-1的阿萨姆茶提取物，不仅能提升食品的抗氧化能力，还能增强其功能性。使用0.5%阿萨姆茶提取物生产的米糠早餐谷物，其总酚含量和抗氧化能力均显著提高，同时改善了其感官特性和消费者接受度[126]。

传统食品加工方法（如糖渍、盐腌、烟熏和使用添加剂）虽能延长食品保质期，但长期摄入存在潜在健康风险。近年来，包括NADES及天然防腐剂/抗氧化剂应用在内的新兴化学加工技术备受关注。如图3所示，NADES可用于粮食加工过程中副产物的提取分离，以获得替代蛋白[99,127]；植物精油和蛋白源活性肽能有效保藏烘焙食品，最大限度减少主粮原料营养成分损失并提升利用率[111,119]。此外，利用富含多酚和黄酮等天然抗氧化剂的食品原料/副产物粉末或提取物作为商业主粮食品配料，可在提升食品抗氧化能力和功能性的同时增加营养价值[124]。

3.3 新兴生物加工技术

3.3.1 现代发酵技术

发酵作为食品加工的关键技术，具有悠久的历史。其本质是通过细菌、酵母和真菌等微生物将碳水化合物转化为酸类、气体或酒精，在厌氧条件下实现能量转化。这一生化过程可有效提升食品品质、消化率和营养价值[128]。随着生物技术的进步，多种精密发酵方法不断涌现。本节重点介绍特定发酵菌株筛选、合成生物学应用及反应环境优化三大进展，这些技术已催生大量创新应用[129‒131]。

近几年，天然微生物发酵技术取得了显著突破。Shi等[132]采用植物乳杆菌乳酸发酵工艺，成功去除了豌豆分离蛋白的草腥味，有效改善了风味并提升了消费者接受度。Byanju等[133]证实植物乳杆菌和乳酸片球菌联合发酵可显著降低豆类抗营养因子（尤其是总酚）含量。Budhwar等[134]提出发芽与益生菌发酵联用能优化谷物和小米的营养利用。除单菌种应用外，混合菌群发酵体系也展现独特价值。Chen等[135]应用少根根霉、酿酒酵母、库德里阿兹威毕赤酵母和鼠李糖乳杆菌组成的混合发酵剂，显著提升了青稞黄酒的品质。

此外，合成生物学进一步推动了更高特异性、多功能性发酵菌株的开发。研究表明，采用成簇规律间隔短回文重复序列与关联蛋白9（CRISPR-Cas9）等技术创新改造乳酸菌基因，可实现发酵过程中植酸酶表达量提升[136]。通过基因编辑可定向优化菌株发酵特性。Lee等[137]利用Cas9基因编辑酿酒酵母，敲除RGT2和SNF3基因可使面包发酵产气能力增强；而过表达ASP3同时敲除URE2基因则能减少薯片加工过程中丙烯酰胺生成，并增加米酒鲜味氨基酸含量。Lang等[138]通过CRISPR-Cas9敲除EC1118菌株的ECM33基因，使限氮培养基和富氮培养基的发酵效率分别提升20%和13%。米曲霉[139]、酿酒酵母AGY001 [140]、黑曲霉[141]和其他菌株[142]的基因编辑改良也均有报道。

诱变技术同样应用于发酵领域。Takahashi等[143]开发的清酒酵母突变株K901C8（源自Kyokai No.901）能产生更多辛酸乙酯，赋予清酒独特的菠萝-杏子风味，在高端清酒生产中兼具品质与市场潜力。饮料发酵领域的生物勘探与合成生物学对比研究表明，两项技术均取得重大进展，其协同作用将为未来发酵方案设计提供关键支撑[144]。

发酵过程控制技术不断向精细化方向发展，这深化了机制认知与关键参数调控能力。Ye等[145]采用气相色谱-嗅觉技术和气味活性值分析明确了小米黄酒发酵中主要香气成分。Chai等[136]通过单因素实验和响应面法优化豆渣-豆粕发酵工艺，实现效率与品质双提升。Wu等[146]通过优化发酵时间和添加马铃薯浆强化馒头生产控制，发现这些因素可改变馒头中的挥发性成分和质构特性。

借助多种先进传感器，现已实现发酵过程的智能监控与精准调控。Greulich等[147]采用傅里叶变换红外光谱实时监测燕麦豌豆发酵的pH值。Lin等[148]将乳酸菌-粗糙脉孢菌混合发酵与微波处理结合，显著提升了大豆可溶性多糖的功能特性和结构特征。Wang等[149]基于CRISPR/Cas12的核酸检测技术实现了大曲发酵中解淀粉芽孢杆菌的种水平监控，为精准调控风味相关关键微生物提供了新方法。

3.3.2 现代酶技术

发酵技术利用天然微生物过程，而酶技术则强调酶在分解大分子中的关键作用。淀粉酶和蛋白酶等酶制剂能改善面团特性，拓展面筋在面包制作中的应用范围[150‒151]。酶辅助修饰植物蛋白可通过提取、水解和交联等工艺提升植物基食品的质构特性[152]。此外，酶技术还能通过降解致敏蛋白，使之转变为非致敏形式，降低食品致敏性，为过敏人群提供更安全的产品[153‒154]。

除天然酶的分离筛选外，计算机辅助设计的人工酶技术可通过精准修饰，提升酶活力、稳定性、特异性和选择性[146]。其中，模拟自然进化过程的定向进化技术，在拓展酶的多样性和功能方面展现出巨大潜力，该技术能定制适应新反应条件的酶、优化酶对不同底物的催化活性，并实现新型化学反应催化[155]。随着生物技术进步，创新酶的解决方案正推动食品科学发展，提升多种应用场景下食品的营养利用率。

在工业应用中，酶的回收与循环利用难题会导致生产成本增加[156]。为提高酶的可重复利用性和工况适应性，酶固定化技术得到广泛研究。与游离酶相比，固定化酶通常具有更好的pH和温度稳定性，且活性也得到提高[157]。例如，从成熟大豆种子分离的脲酶经海藻酸盐-壳聚糖固定后，75 ℃下仍保持稳定，重复使用14次后活性仅降低20% [158]；固定于海藻酸钠-壳聚糖的蛋白酶抗性α-半乳糖苷酶（来自于长根菇）在50 ℃下3 h内即可完全水解豆浆中的棉子糖族寡糖，兼具高效性与工业复用性[159]；采用纳米磁性复合交联酶聚集体共固定α-淀粉酶和麦芽糖淀粉酶，10次循环后酶活性保留80.4%，95 ℃时热稳定性提升1.5倍[160]。

近年来，发酵与酶技术的改革与创新显著提升了粮食的营养利用率、加工效率和产品质量。如图4所示，这些技术在粮食加工中的创新应用，对提高粮食营养价值和生产效率具有关键作用，使加工过程更可持续与环保，同时增强食品健康效益。

3.4 多技术协同应用

单一技术往往难以获得最优效果，即便在优化工艺条件下亦然。为此，越来越多的研究聚焦于多种加工技术的协同使用，通过集成化的加工方式实现食品质构改良和营养成分生物利用率提升等理想的加工效果[161]。

3.4.1 MW协同加工技术

MW技术因其能效高、穿透性强和加热高效等特点被广泛应用于食品加工。但相较于直接加热，尽管MW加热均匀性更佳，单独使用仍可能导致食品受热不均。为突破这一局限，MW常与超声波处理、热风干燥和高压蒸煮等技术联用[13,162]。例如，在土豆、甘薯和山药等块茎作物加工中，实证表明超声波-MW协同真空油炸可使薯片吸油量降低20%~40%，油炸时间缩短20%~28%，不仅降低能耗，还能改善油炸产品的表观形态、质构和微观结构[13,162‒166]，表现出较好的加工特性。

超声波-MW联合干燥技术可将干燥时间缩短约20%，显著提高干燥能效，并保持甚至提升主粮食品的自由氨基酸含量等营养指标和风味特征[167‒171]。超声波预处理结合MW干燥的序贯应用可通过改善大米、马铃薯和芸豆等的色泽、结构、总酚含量、质构和复水性，对其理化特性产生积极影响[167‒171]。脉冲喷动-MW-真空干燥则能保持毛豆脆嫩的质地和色泽，同时保留营养成分和抗氧化物质，其抗坏血酸含量是热风干燥产品的2.7倍，总酚和叶绿素含量分别提高约12%和20% [172]。

在大米加工中，微波-热风联用技术提高了糊化度、降低了结晶度，生产的速食米在真空条件下仅需2 min即可复水[173]，且重量更轻、保质期更长[174]。此外，藜麦粉加工采用湿热-微波协同处理改变了其组分构成，膳食纤维、直链淀粉和抗性淀粉含量增加，使预估血糖生成指数降低，健康效益提升[175]。

MW技术与其他技术联合同样适用于粮食加工副产物高值化利用和活性成分提取。例如，Wang等[176]将超微粉碎与高压/微波/高温蒸煮结合处理豆渣，使得产品的可溶性膳食纤维含量较热风干燥提高了91.52%，同时内部形成蜂窝状多孔结构，抗营养因子降低30%，加工特性显著改善，这拓宽了其在食品加工中的应用场景。此外，小麦面筋蛋白经微波预处理再酶解，可改变结构、降低致敏性[R5竞争性酶联免疫吸附测定（enzyme linked immunosorbentassay, ELISA）显示免疫反应表位减少至近1/10]，加速水解进程，并提升水解产物的自由基清除和金属离子螯合等生物活性[177]。

3.4.2 超声波协同加工技术

超声波与其他技术的联用可显著提升粮食营养价值。例如，GABA富集与超声波处理协同可使发芽绿豆的游离黄酮含量显著提升28.1%~31.5%，游离多酚含量提升71.1%~73.2%，从而增强其抗氧化能力，同时使绿豆淀粉的血糖生成指数降低约17% [178‒180]。此外，糙糯米在预发芽阶段经低频超声波和氯化钙胁迫的协同处理，不仅发芽率改善、总多酚含量提升（最高达12%），还显著增加GABA及丙酮酸（最高3.29倍）、甘油（1.32倍）、谷氨酸（7.63倍）、葡萄糖（4.88倍）等代谢物的含量，有效提升营养品质[181]。

多频超声波预处理结合红外干燥在甘薯加工中效果显著，能缩短干燥时间，提高最终产品的植物化学素含量和抗氧化活性。在60 ℃红外干燥条件下，经40 kHz超声波预处理的甘薯，其β-胡萝卜素（+42.2%）、多酚（+136.4%）和黄酮（+145.0%）含量均显著增加[182]。需注意的是，虽然超声波辅助红外干燥能加速干燥进程并降低水分含量，但生物活性成分含量未出现显著提升，与未处理样品保持一致[183]。此外，超声波联合PEF处理可提升油炸薯片品质与安全性，如丙烯酰胺含量减少66%，油脂含量减少24.7% [184]。

3.4.3 发酵协同加工技术

发酵作为粮食加工的重要技术，与谷物/豆类发芽等方法联用可显著提升营养品质。发芽玉米种子经微生物发酵后，其蛋白质、维生素E、总酚、维生素B1和GABA等含量显著增加，抗氧化活性翻倍，并产生具有甜玉米和奶油香气的挥发性物质[185]。使用发芽藜麦进行酸奶发酵时，总酚和类黄酮含量分别提升30.9%和11.9%，抗氧化能力也随之增强[186]。全谷物通过发芽-酸面团发酵协同处理，可将发芽释放的酪氨酸经微生物转化生成多巴胺（27 mg∙kg-1）和L-3,4-二羟基苯丙氨酸（50 mg∙kg-1），同时GABA含量提升至674 mg∙kg-1，并有效调控组胺和苯乙胺水平[187‒188]。发芽与固态发酵同步进行可显著改善棕色指粟粉的营养特性，其中蛋白质、纤维、矿物质、抗性淀粉、黄酮、酚类、抗氧化剂和氨基酸含量增加，同时植酸和草酸盐等抗营养因子的水平分别降低59.57%和72.09%；此外该工艺还能提升吸水性和蛋白溶解度，对糊化特性和热力学性质产生一定的影响[189]。类似地，乳酸发酵与谷物发芽联用影响黑麦面团的微生物组和代谢组，发芽过程改变微生物群落结构，使面团的萜类、酚类化合物及蛋白/非蛋白氨基酸含量增加[190]。

酶技术类似于发芽过程中的多糖和蛋白质水解作用，正越来越多地与发酵技术结合，用于粮食加工、活性成分提取及副产物利用。纤维素酶、木聚糖酶、酯酶、α-淀粉酶和蛋白酶等多酶协同发酵，可显著提高斯佩耳特小麦中可提取酚类物质的含量（尤其是反式阿魏酸含量提升8263%）和抗氧化特性[191]。采用枯草芽孢杆菌、酿酒酵母、植物乳杆菌和鼠李糖乳杆菌联合蛋白酶发酵豆渣豆粕，可使多肽、游离氨基酸和有机酸含量提升5倍以上。蛋白酶添加显著提升总蛋白酶活性，刺激微生物生长，增强淀粉酶分泌并降低糖代谢，从而降低pH值、提高发酵效率和产品品质[192]。玉米蛋白-麦麸混合物经固态发酵后，粗蛋白、灰分、短肽、游离氨基酸、总酚和乳酸含量均得到提升[193]。此外，发酵结合动态高压微流化处理可使豆渣中可溶性膳食纤维含量增加，同时降低了不溶性/可溶性膳食纤维比例[194]。

3.4.4 酶技术协同加工

酶技术可与其他加工方法协同应用于主粮食品生产。燕麦粉经酶法挤压（添加2‰ α-淀粉酶）后，水溶性从5.99%提升至43.63%，还原糖含量增加11倍。该过程引发糊化并降低结晶度，使燕麦奶黏度下降、流动性增强，从而提升燕麦产品稳定性和感官品质[195]。采用耐热α-淀粉酶和普鲁兰酶同时处理籼米粉时，其抗性淀粉含量从5.00%增至16.56%，消化性降低；单独使用普鲁兰酶则能改善米粉水合特性并影响淀粉和蛋白质结构、热力学性质、水溶性及溶胀特性[196]。

酶技术在难消化原料处理或功能性水解物制备中发挥着重要作用，其常与其他技术联用以提升效率和适用性。例如，Kong等[197]通过挤压协同纤维素酶、木聚糖酶、高温α-淀粉酶和酸性蛋白酶水解改性黑麦麸，使其水溶性膳食纤维增加（如每100 g可水提的阿拉伯木聚糖含量从0.31 g显著提升至3.03 g）。该方法还使黑麦麸的持水性、持油性和胆固醇吸附能力分别提高100%、71%和133%，同时促进有益菌生长，表现出强益生元潜力。

采用高静水压-温度-酶解联用技术可利用燕麦和小麦副产物制备富纤维配料。高静水压处理前后的酶解工艺可增加β-葡聚糖的释放、降低植酸并提高总酚含量。优化工艺参数（麦麸在60~70 ℃下预处理、燕麦壳在70 ℃下后处理）显著提升了最终产品的营养价值。此外，麦麸和燕麦壳的β-葡聚糖提取率分别提高19倍和21倍[198]。

4 新兴食品加工技术集成——推动粮食产业链从农场到餐桌的升级

在现代食品加工体系中，确保原料来源的安全与品质至关重要。这一要求既是保障食品整体质量安全和健康属性的根本基础，也是食品制造流程顺利运行的前提条件。为进一步提升食品原料的安全性，“不间断加工”（non-stop processing）理念应运而生，该创新模式旨在实现原料采收、贮藏和处理环节的生产线无缝衔接，最大限度降低污染风险和损耗，为保障粮食安全提供重要支撑。

通过应用新兴加工技术，可从原料中开发出众多新型营养食品。如图5所示，作为重要植物油和蛋白来源的大豆，通常被加工为豆腐、豆浆、纳豆、大豆油、酱油和味噌等多样化产品，广泛融入日常膳食中。然而大豆中的抗营养因子和豆腥味可能影响蛋白质吸收并引发过敏反应。针对这些挑战，需采用战略性加工干预，如在豆浆生产中通过高温蒸煮灭活抗营养因子，从而提高蛋白生物利用度并降低致敏风险；在大豆油提取中采用冷热挤压技术组合，确保油脂全面回收的同时保留营养和感官特性；在味噌生产中，运用新型酶组合技术可赋予产品更独特的风味特征，增强产品的市场竞争力。

现代食品工业广泛采用先进技术方法来提升原料营养特性和资源利用效率。通过精准加工和全程监控，可严密调控食品加工各环节以满足严格的安全质量标准要求。这不仅能提升产品质量，还能实现原料各组分的全效利用，减少资源浪费。

综上所述，随着食品加工技术的持续进步，原料安全与品质的管控标准日趋严格。通过践行“不间断加工”理念和战略性部署前沿加工技术，食品工业既能生产更多优质安全、营养丰富的食品，又能实现资源的高效全利用，从而为粮食安全和营养健康作出积极贡献。

5 展望

随着人工智能与自动化技术的快速发展，全球现代食品加工业正从传统机械化生产体系向精细化、智能化方向转型。近年来，食品加工业已从粗放机械化模式逐步发展到自动控制、程序控制、批量处理阶段，并快速迈向智能控制时代，实现按需设计和个性化产品加工。在这一进程中，机器人、机器学习与人工智能等自动化技术的融合应用，不仅优化了加工作业、减少资源浪费，更显著提升了最终产品品质。此外，通过引入物联网和大数据分析，实现了加工过程的实时监控与精细化管理，在保障产品质量安全的同时，运用人工智能算法优化生产流程，进一步提高效率与资源利用率。展望未来，食品加工业将致力于采用最先进的技术手段，确保最大限度保留营养成分，满足消费者对优质健康食品的需求。通过持续创新，功能性食品开发将拥有更广阔的前景。高效、智能和可持续的食品加工业不仅能为消费者带来更多营养选择，也将在全球健康饮食与可持续发展中发挥重要作用。这一发展方向既顺应现代社会对健康环保的需求，也为食品工业的长期可持续发展奠定了坚实的技术基础。

6 结论

粮食是人类生存最基本的食物来源，而优化粮食加工是应对全球粮食危机的重要策略。当前采用传统食品加工技术处理的粮食，面临营养成分利用不充分、制成品营养价值有限等挑战。因此，研究日益聚焦于通过开发全谷物产品及粮食副产物的加工利用，实现粮食营养成分的全面利用及其制品的营养强化。科技进步与人类需求的演变共同推动了食品加工领域的新一轮变革，即以电加热、电场和机械加工为代表的新兴物理加工技术，以NADES和天然添加剂为核心的化学加工技术，以及现代发酵与酶技术等生物加工技术，均在提升粮食营养成分利用率、增强主粮食品综合营养特性、突破传统加工局限等方面展现出巨大潜力。然而，这些新兴技术仍存在能耗较高、设备成本昂贵及商业化可行性有限等固有挑战，亟待进一步研发突破。值得期待的是，人工智能、大数据和物联网等技术进步将重塑食品加工的未来发展路径。持续创新性改进食品加工技术以进一步提升营养品质和产品功能性，将是应对全球粮食危机的关键举措。

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