板栗粉食品的开发利用研究进展  

Research Progress in the Utilization of Chestnut Flour

作　　者：周葵[1] 张雅媛[1] 游向荣[1] 王颖[1] 李明娟[1] 卫萍 ZHOU Kui;ZHANG Ya-yuan;YOU Xiang-rong;WANG Ying;LI Ming-juan;WEI Ping(Agro-products Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,Guangxi,China)

机构地区：[1]广西农业科学院农产品加工研究所,广西果蔬贮藏与加工新技术重点实验室,广西南宁530007

出　　处：《食品研究与开发》2021年第5期201-206,共6页Food Research and Development

基　　金：广西科技重大专项(桂科AB19245001、桂科AA17204058-20)。

摘　　要：板栗粉可长期贮藏,保留板栗大部分的营养成分。近年来,以无麸质、香甜可口为靓点,广泛应用于各类面包、蛋糕、饼干、脆片等食品中,丰富产品矿物质、膳食纤维含量、提高产品香气、抗氧化能力等优势。从板栗粉营养价值、加工方式及国内外综合利用等方面进行综述,分析板栗粉在食品加工业中可能存在的优劣势,并展望后续可能的研究方向,以期为开发多样化的板栗粉食品提供参考。Chestnut flour can be stored for long periods,which preserved the majority of nutrients.In recent years,chestnut flour has been used in several producets due to its gluten-free and delicious quality,such as bread,cakes,biscuits,crisps,which can enrich the mineral,dietary fiber composition and improve the aroma,antioxidant capacity of the products.This paper summarized the nutritional value,processing methods and comprehensive utilization of chestnut flour,which included its advantages and disadvantages in food processing industry.Moreover,the future research direction was discussed,which provided reference for the application of chestnut flour in the diversified food industry.

关 键 词：板栗粉 营养 无麸质 加工方式 开发利用 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]