| 苦荞加工利用新技术研究 |
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| 引用本文： | 金肇熙,陕方,边俊生,周向阳,黄昭瑜.苦荞加工利用新技术研究[J].食品科学,2004,25(11):348-350. |
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| 作者姓名： | 金肇熙 陕方 边俊生 周向阳 黄昭瑜 |
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| 作者单位： | 深圳市无公害农产品质量监督检验站，山西省农科院杂粮工程技术研究中心,华南农业大学资源环境学院 |
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| 摘 要： | 本文探讨了苦荞米茶、苦荞红曲醋、苦荞醋胶囊、苦荞面食、苦荞黄酮提取等新型苦荞健康食品的研发及其工艺,可为苦荞资源的合理利用提供有益借鉴。
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| 关 键 词： | 苦荞 健康食品 研制 |
| 文章编号： | 1002-6630(2004)11-0348-03 |
New Technology Study on Processing and Using of Tartary Buckwheat |
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| JIN Zhao-xi,SHAN Fang,BIAN Jun-sheng,ZHOU Xiang-yang,HUANG Zhao-yu.New Technology Study on Processing and Using of Tartary Buckwheat[J].Food Science,2004,25(11):348-350. |
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| Authors: | JIN Zhao-xi SHAN Fang BIAN Jun-sheng ZHOU Xiang-yang HUANG Zhao-yu |
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| Affiliation: | 1.Shenzhen Inspection Station of Farm Produce Shenzheng ;2.College of Resources andEnvironment, South China Agricultural Universiity ;3.The Research Center ofRainfed Crops Engineering and Technology, Shanxi Academy of Agricultural Science |
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| Abstract: | In this paper, we present an overview of the new process for tartary buckwheat products development, which includefried grain tea, red yeast rice vinegar, vinegar capsules, noodle and flavonoids. This review may be benefit to tartary buckwheatresearcher and developess |
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| Keywords: | tartary buckwheat health food process |
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