摘要
分析了甜荞苗和苦荞苗的营养成份，结果表明，荞麦苗含有丰富的营养成份，特别是富含黄酮类化合物，是一种营养保健食品的新资源．对荞麦苗的取计工艺及荞麦汁发酵进行了初步研究，荞麦汁发酵乳中维生素含量高于普通酸奶，含有酸奶缺乏的黄酮类化合物。
The nutrients in two kinds of bockwheat edlings were studied, the total flavonoids and othernutrients were rich. The juice of buckwheat edlings was extracted and was ued in boentative milk inwhich vitamins were higher than in yoghurt and navonoids were rich. Buckwheat edlings are one of thenew bo resources for nutrition and health.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第5期39-42,共4页
Food Science
关键词
荞麦苗
营养成分
荞麦苗汁
发酵工艺
酸奶
Buckwheat seedling
Nutrients
Buckwheat seedling juice
New food resource
