黑小麦的营养特性及其在食品中的应用  

Nutritional Characteristic of Triticale and its Application in Food

作　　者：牛磊[1] 吕银德[1] 朱永义[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与饲料工业》2006年第12期11-12,共2页Cereal & Feed Industry

摘　　要：黑小麦是一种天然黑色食品新资源,其色素、蛋白质、不饱和脂肪酸、膳食纤维、某些维生素和矿物质等含量均高于普通小麦,而且必需氨基酸种类齐全,比例适宜,且含有多种生理活性成分,已被广泛应用于食品工业中,具有广阔的开发前景。Triticale is a new resource of black food and rich in pigment, protein, unsaturated fatty acids, dietary fiber, vitamins and minerals, which are all higher than those in common wheat. And its essential amino acids are complete and balanced. It also contains multiple physiologically active substances. So it is widely applied in food industry and has a wide development prospect in the future.

关 键 词：黑小麦 营养特性 应用 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]