高粱营养及其制品研究进展  

Advance of sorghum nutrition and its product

作　　者：寇兴凯[1,2] 徐同成[1] 宗爱珍[1] 刘丽娜[1] 陶海腾[1] 邱斌[1] 刘玮[1] 李文香[2] 杜方岭[1,2] 

机构地区：[1]山东省农业科学院农产品研究所∥山东省农产品精深加工技术重点实验室,山东济南250100 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《粮食与饲料工业》2015年第12期45-48,共4页Cereal & Feed Industry

基　　金：果蔬质量安全快速检测与深加工关键技术研究(项目编号:2014CXZ03);国家863计划课题"活性蛋白制备关键技术研究与开发"(项目编号:2013AA102206);国家自然科学基金"1;3-甘油二酯酶解产物在小肠上皮细胞再酯化途径研究"(项目编号:31201343)

摘　　要：高粱营养丰富,含有人体所需的多种营养成分,但是高粱表皮中含有抗营养因子——单宁,对高粱的营养价值以及适口性都有一定的不良影响,同时,高粱中面筋蛋白含量较少,在加工过程中难以形成面团,这些客观原因都限制了高粱在食品加工方面的深入发展。目前,市面上的高粱产品多以传统食品为主,且高粱含量较低,而高粱产品的加工普遍都处于初级加工阶段,无法满足人们对高品质高粱产品的需要。因此,开发多元化的高粱深加工产品具有广阔的前景。简要综述了高粱的营养价值,以及其制品加工工艺的研究状况,同时分析了高粱加工存在的问题,并对其前景进行展望。Sorghum is rich in nutrients, containing a variety of nutrients that human body needed. But sorghum epidermis contained anti nutritional factor tannin, having certain adverse effects on sorghum nutritional value and palatability, at the same time, sorghum gluten protein content is less,it is difficult to form a dough in the processing, these objective reasons limits the further development of sorghum in food processing. At present, sorghum products on the market were mainly traditional food with low content of sorghum; sorghum production processing in general are in early stages of processing, unable to meet the people＇s need for high-quality sorghum products. Therefore, the development of diversified sorghum deep processing products have broad prospects. We reviewed the research status of nutritional value of sorghum, and the processing of its product. Meanwhile, we analyzed the problems existing in sorghum processing, and put forward an outlook on its prospect.

关 键 词：高粱 营养 制品 

分 类 号：S514[农业科学—作物学] TS201.4[轻工技术与工程—食品科学]