荞麦食品的研究现状分析  

Research Progress of Buckwheat Product

作　　者：许雅楠[1] 陈妮[1] 郑朕[2] 

机构地区：[1]福建农林大学食品学院,福建福州350002 [2]厦门航空有限公司,福建厦门361006

出　　处：《农产品加工（下）》2014年第8期63-64,共2页Farm Products Processing

摘　　要：荞麦营养丰富,其产品种类虽多,但产品品质差,生产加工不成规模,未形成产业化制品,同时大部分产品宣传销售辐射范围较为狭窄,普通消费者对其产品知之甚少。因此,荞麦产品的发展需要在保证其品质的基础上,加强研发力度,不断推出新产品,扩大宣传销售,形成规模化、产业化生产模式,最终实现我国荞麦加工产品的长足发展。Buckwheat full of nutritious and many types, but products with poor quality, no scale processing, no formed industrial products, most products have narrow promote scale of radiation range and customers know little. Strengthen research, new products, expend sale promotion, formation of large scale and production mode base on quality insurance. Ultimate realization of China＇s rapid development of processed products of buckwheat.

关 键 词：荞麦 营养 食品 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]