黑小麦加工利用的研究进展及前景展望  

Research Progress and Prospects of Processing and Utilization of Triticale

作　　者：陈权权 郭祯祥[1] 郭嘉[1] CHEN Quan-quan;GUO Zhen-xiang;GUO Jia(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院

出　　处：《食品研究与开发》2020年第1期196-200,共5页Food Research and Development

基　　金：国家重点研发计划资助（2018YFD0401000）

摘　　要：黑小麦是由小麦和黑麦通过杂交培育出来的新品种。相比于普通小麦,黑小麦在其营养性、功能性、科学性、食疗性等多方面有着很大的优势,能够满足现代人对食品的营养价值和保健功能的要求。但目前国内外对黑小麦的开发利用仍然很少。此外,黑小麦的利用单一,普及度不高。汇总国内外对黑小麦的研究,从黑小麦的营养特性,加工利用方面综合分析和展望黑小麦的发展前景,为黑小麦加工利用提供一定的依据。Triticale is a new variety that is cultivated by crossing wheat and rye. Compared with wheat,triticale has great advantages in nutritional,functional,scientific and therapeutic aspects,which can meet the requirements of modern people on the nutritional value and health function of food. However,the exploitation and utilization of triticale at home and abroad are still rarely reported. In addition,the utilization of triticale is single and its popularity is not high. This paper summarized the research on triticale at home and abroad,analyzed and prospected the development prospects of triticale comprehensively from the nutritional characteristics,processing and utilization of triticale,and provided some basis for the processing and utilization of triticale.

关 键 词：黑小麦 营养特性 加工利用 功能性成分 开发前景 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]