摘要
简要介绍了我国苦荞麦的资源状况及其营养保健功能,并概述了几种主要苦荞发酵食品,如苦荞酒、苦荞醋、苦荞酸奶等的加工工艺及开发现状,提出了研究与开发苦荞发酵食品的现实意义及应用前景.
This article briefly describes the resource, nutrition and health function of tartary buckwheat in our eourtry. The processing technology and development of the main tartary buckwheat fermented foods such as wine, vinegar and yogurt are summarized. The practical significance and the prospect of tartary buck- wheat fermented food are also proposed.
出处
《成都大学学报（自然科学版）》
2013年第1期9-11,共3页
Journal of Chengdu University（Natural Science Edition）
基金
国家星火计划--四川省苦荞麦资源综合利用技术的产业化示范(2010GA812002)资助项目
关键词
苦荞
发酵食品
加工工艺
开发利用
tartary buckwheat
iermented lood
processing technology
development
