我国杂粮主食化及加工技术  

Staple Food and Processing Technology of Chinese Grains

作　　者：潘苗苗 孙业荣[3] 何礼喜 张新伟[3] 易克传[3] PAN Miao-miao;SUN Ye-rong;HE Li-xi(Anhui Guyoumei Food Technology Co.,Ltd.,Fengyang,Anhui 233100;Anhui Agricultural University,Hefei,Anhui 230000;Anhui Science and Technology University,Fengyang,Anhui 233100)

机构地区：[1]安徽谷优美食品科技有限公司,安徽凤阳233100 [2]安徽农业大学,安徽合肥230000 [3]安徽科技学院,安徽凤阳233100

出　　处：《安徽农业科学》2020年第15期13-15,19,共4页Journal of Anhui Agricultural Sciences

基　　金：安徽高等学校省级自然科学重点研究项目(KJ2018A0543,KJ2018A0542)。

摘　　要：随着收入水平和健康意识的提高,杂粮食品在人们的食品结构中占比越来越大。针对我国目前杂粮主食及加工技术研究现状,分析了我国居民杂粮主食需求和杂粮食品的营养价值,阐述了杂粮面条主食化及加工技术,探究了我国杂粮主食化的发展方向,以期为我国杂粮主食开发提供参考。With the improvement of income level and health consciousness,the proportion of grain food in people’s food structure is increasing.Aiming at the research status of the staple food and processing technology,we analyzed the demand and the nutritional value of the staple food,reviewed the staple food processing and processing technology of multigrain noodles,explored the development direction of staple food conversion,which will provide some reference for the development of staple food in China.

关 键 词：杂粮 杂粮主食 杂粮面条 营养价值 加工技术 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]