中国传统淀粉类食品——粉丝的研究进展  

Research Progress of Chinese Traditional Starchy Foods

作　　者：孙川惠[1] 武强 张炳文[1] 

机构地区：[1]济南大学酒店管理学院,济南250002 [2]山东省胶州市产品质量监督检验所,山东胶州266300

出　　处：《中国食物与营养》2015年第10期40-43,共4页Food and Nutrition in China

基　　金：国家社科基金项目"我国食文化资源评价体系与激励机制研究"(项目编号:13BGL096)

摘　　要：当前我国许多优质的传统淀粉食品不被大家关注,甚至存在许多消费误区。本文主要介绍了充分利用淀粉老化性质的中国传统淀粉食品——粉丝的研究进展,为中国传统淀粉类食品品质评价体系的建立与完善奠定了一定的基础,旨在让更多的消费者正确认知、认识、认可中国传统淀粉类食品。Recently,many high-quality Chinese traditional starchy foods have been ignored. Moreover,there are many misunderstandings of traditional starchy foods to consumers. This article mainly introduced the research progress of the full use of starch aging properties of Chinese traditional starchy foods-vermicelli to lay foundation for establishment and accomplishment of evaluation system of Chinese traditional starchy foods,which could also help more consumers with correct cognition,understanding and acceptance to Chinese traditional starchy foods.

关 键 词：传统食品 抗性淀粉 研究进展 

分 类 号：TS236.5[轻工技术与工程—粮食、油脂及植物蛋白工程]