| 荞麦芽营养及生产研究进展 |
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| 引用本文： | 张超,黄卫宁,卢艳.荞麦芽营养及生产研究进展[J].粮食与油脂,2005(5):9-11. |
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| 作者姓名： | 张超 黄卫宁 卢艳 |
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| 作者单位： | 1. 江南大学食品学院,江苏,无锡,214036
2. 无锡协和食品有限公司,江苏,无锡,214072 |
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| 摘 要： | 荞麦是我国主要杂粮作物之一,其食药两用功能已被消费者所接受,荞麦芽作为一种新型食品,具有口感好,营养丰富,无过敏性反应等优点。该文详细介绍荞麦芽中各类营养物质在生长过程中变化情况,荞麦芽生产技术,及目前生产过程中存在问题。
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| 关 键 词： | 荞麦芽 营养 新型食品 |
| 文章编号： | 1008-9578(2005)05-0009-03 |
Research Progress in Nutrition and Mass Production of Buckwheat Sprout |
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| ZHANG Chao,HUANG Wei-ning,LU Yan.Research Progress in Nutrition and Mass Production of Buckwheat Sprout[J].Cereals & Oils,2005(5):9-11. |
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| Authors: | ZHANG Chao HUANG Wei-ning LU Yan |
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| Abstract: | Buckwheat was an important cereal in China, which had been used both as a food and a traditional medicine. While as a new type of vegetable, Buckwheat sprouts had a soft and slightly crispy texture and an attractive fragrance. So in this article, the nutrition of buckwheat sprouts and nutrient transformation was introduced. And then, it also had been discuss that new cultural method and the mass production system for the cultivation of buckwheat sprouits. |
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| Keywords: | buckwheat sprout nutrition a new type or vegetable |
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