马铃薯食品研究进展  

Research Progress of Potato Food

作　　者：杨庆余 王妍文 李芮芷 李师 陈革 肖志刚 朱华平[2] YANG Qingyu;WANG Yanwen;LI Ruizhi;LI Shi;CHEN Ge;XIAO Zhigang;ZHU Huaping(College of Grain,Shenyang Normal University,Shenyang 110034,China;China Rural Technology Development Center,Beijing 110045,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034 [2]中国农村技术开发中心,北京110045

出　　处：《食品工业科技》2021年第9期420-426,共7页Science and Technology of Food Industry

基　　金：辽宁省教育厅科学研究经费重点攻关项目(LZD202002);辽宁省“兴辽英才计划”项目(XLYC1807144);沈阳市中青年科技创新人才支持计划(RC190340);国家级大学生创新训练项目(202010166006);辽宁省科学技术计划(2019JH8/10200020);辽宁省自然科学基金(2020-YKLH-35)。

摘　　要：针对十三五期间,国家在马铃薯主粮化领域的重大战略,本文从马铃薯营养成分、功能特性和马铃薯食品三个方面对我国马铃薯食品研究进行阐述,总结归纳了国内外相关学者关于马铃薯食品研究与应用现状,以期为马铃薯的综合利用提供理论参考和技术支撑。In response to the national major Staple Potato Food Strategy during the 13th Five-Year Plan period,this article describes the research of potato-food from three aspects of potato,nutrition,functional characteristics and potato food.Furthermore,this article summarizes the current status of potato food research and application by domestic and foreign scholars,in order to provide theoretical reference and technical support for the comprehensive utilization of potato.

关 键 词：马铃薯 马铃薯主粮化战略 营养 功能特性 马铃薯食品 

分 类 号：TS201.1[轻工技术与工程—食品科学]