黑小麦加工优势及开发利用  

The Processing Advantages and Exploitation and Utilization of Triticale

作　　者：于章龙[1] 宋昱[1] 谢三刚[1] 谢飒英[1] 任文斌[1] 

机构地区：[1]山西省农业科学院棉花研究所,山西运城044000

出　　处：《食品研究与开发》2016年第4期209-211,共3页Food Research and Development

摘　　要：论述黑小麦营养及资源优势,并将国内外加工利用现状及存在的问题做简要概述。综合目前研究形式,针对黑小麦固有特色提出开发展望,认为在方便食品加工、保健食品研发、富硒产品开发及发酵食品应用上会有更好更广泛的发展空间。The assay discussed the advantages of triticale in nutrition and resource,and the research progress of the processes of triticale was also described.Based on the researches has done and the characteristics of triticale,the research prospect was raised,i.e.the further research of triticale-contained food can be fouced on convenience food,health care food,selenium enrichment product and fermentation food.

关 键 词：黑小麦 开发利用 富硒食品 方便食品 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]