焙烤类禅食研究进展  

Research Progress of Bakery Zen Food

作　　者：于果[1] 王颖[1,2] 鹿保鑫 宋雪健[1] 周义 于金池[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]国家杂粮工程技术研究中心,大庆163319

出　　处：《食品工业》2018年第2期269-272,共4页The Food Industry

摘　　要：焙烤类禅食兼具杂粮营养特性和中药保健治疗作用,不仅在感官风味上更易被大众所接受,还符合食物多样的要求,因其由多种原料复合而成,具有很高的营养价值和研究价值。根据焙烤类禅食的形成因素、食用价值,结合禅食在中国食品市场的发展现状、存在的问题和发展趋势三方面进行阐述。The bakery Zen food combines the nutritional characteristics of miscellaneous grains and the health function of traditional Chinese medicine. It not only has the delicious flavor which can be accepted easily, but also has rich nutritional value. It is worth researching and developing. Elaborate on the development of Zen food in China, the existing problems and the development trend according to the forming factors and edible value of bakery Zen food.

关 键 词：禅食 焙烤食品 进展 

分 类 号：TS971[轻工技术与工程]