摘要
近年来,国内外对荞麦的营养成分和工艺探索越来越关注,荞麦中富含蛋白质、黄酮类化合物和酚类物质,有很高的营养价值和广阔的市场前景。本文综述了荞麦主要功能性成分和加工制品,以期为荞麦酒和荞麦醋等荞麦加工制品的研究提供参考。
In recent years,more and more attention has been paid to the nutrient content and process of buckwheat at home and abroad.Buckwheat is rich in protein,flavonoids and phenols,which has high nutritional value and broad market prospects.This paper reviewed the main functional components and processed products of buckwheat,in order to provide references for the research of buckwheat processed products such as buckwheat wine and buckwheat vinegar.
作者
李可心
周冉冉
陈茂彬
张玉
LI Kexin;ZHOU Ranran;CHEN Maobin;ZHANG Yu(Key Laboratory of Fermentation Enginering of Ministry of Education,College of Biological Enginering and Food,Hubei University of Technology,Wuhan Hubei 430068;Hubei Collaborative Innovation Center for Industrial Fermentation,Wuhan Hubei 430068;Hubei Key Laboratory of Industrial Microbiology,Hubei University of Technology,Wuhan Hubei 430068;Macheng Public Inspection and Testing Center,Macheng Hubei 438300;Hubei Chrysanthemum Product Quality Inspection Center,Macheng Hubei 438300)
出处
《现代农业科技》
2021年第7期236-240,共5页
Modern Agricultural Science and Technology
基金
“十三五”国家重点研发计划项目重点课题子课题(2016YFD0400500)
湖北省科技支撑计划项目(2015BAA154)。
关键词
荞麦
功能性成分
加工制品
buckwheat
functional component
processed product
