【摘要】 系统综述了杂粮的种类、营养特性成分、加工方法及杂粮食品的研究进展，探讨了植酸、胰蛋白酶抑制剂等抗营养因子对杂粮营养价值的影响，梳理了物理法、生物法、组合加工和适度加工在改善杂粮的营养品质与食用品质中的应用，以期推动杂粮产业高质量与可持续发展。更多还原

【Abstract】 A systematic review was conducted on the varieties of coarse cereals, their nutritional characteristics, processing methods, and recent advances in coarse cereal-based foods. The influence of anti-nutritional factors such as phytic acid and trypsin inhibitors on the nutritional value of coarse cereals was discussed. Applications of physical, biological, combined processing, and moderate processing techniques in improving the nutritional quality and edible quality of coarse cereals were reviewed, aiming to promote high-quality and sustainable development of the coarse cereal industry.更多还原