| 燕麦的营养功能特性及综合加工利用 |
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| 引用本文： | 张丽萍,翟爱华. 燕麦的营养功能特性及综合加工利用[J]. 食品与机械, 2004, 20(2): 55-57 |
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| 作者姓名： | 张丽萍 翟爱华 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,黑龙江,大庆,163319 |
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| 摘 要： | 燕麦不仅含有较高的蛋白质、脂肪 ,而且含有较高的可溶性膳食纤维和其它禾谷类缺乏的皂甙 ,因此具有明显的降低机体内胆固醇、血糖等作用。研究改善燕麦食品的口感、综合利用燕麦的各部分 ,加工成各种功能性保健食品是很有意义的工作
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| 关 键 词： | 燕麦 功能特性 综合利用 |
| 修稿时间： | 2004-01-21 |
Function feature and comprehesive processing utility of oats |
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| ZHANG Li pingZHA Ai hua. Function feature and comprehesive processing utility of oats[J]. Food and Machinery, 2004, 20(2): 55-57 |
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| Authors: | ZHANG Li pingZHA Ai hua |
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| Abstract: | The oats may reduce the cholesterol of the body and to reduce the blood glucose because of its rich protein, fat, soluble diet fiber and saponin. It was very significance to study the improving of the food flavor, utilizing all the parts of the oats, and processing the functional foods. |
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| Keywords: | Oats Functional feature Comprehesive utility |
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