| 苦荞发酵食品研究进展 |
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| 引用本文： | 王静波,赵江林,彭镰心,邹亮,向达兵,赵钢.苦荞发酵食品研究进展[J].成都大学学报(自然科学版),2013,32(1):9-11. |
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| 作者姓名： | 王静波 赵江林 彭镰心 邹亮 向达兵 赵钢 |
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| 作者单位： | 成都大学生物产业学院,四川成都610106;西华大学生物工程学院,四川成都610039;成都大学生物产业学院,四川成都,610106 |
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| 基金项目： | 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 |
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| 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.
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| 关 键 词： | 苦荞 发酵食品 加工工艺 开发利用 |
Research Progress on Fermentation Products of Tartary Buckwheat |
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| WANG Jingbo
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ZHAO Jianglin
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PENG Lianxin
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ZOU Liang
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XIANG Dabing
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ZHAO Gang.Research Progress on Fermentation Products of Tartary Buckwheat[J].Journal of Chengdu University (Natural Science),2013,32(1):9-11. |
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| Authors: | WANG Jingbo ZHAO Jianglin PENG Lianxin ZOU Liang XIANG Dabing ZHAO Gang |
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| Institution: | 1(1.School of Bioindustry,Chengdu University,Chengdu 610106,China;2.School of Bioengineering,Xihua University,Chengdu 610039,China) |
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| Abstract: | 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. |
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| Keywords: | tartary buckwheat iermented lood processing technology development |
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