杂豆主食化研究进展  

Research Status on Pulses for Staple Food

作　　者：杜亚军 李红梅[1] 李云龙 DU Ya-jun;LI Hong-mei;LI Yun-long(Shanxi Functional Food Research Institute,Shanxi Agricultural University,Shanxi Key Laboratory of Characteristic Agro-Products Processing,Taiyuan 030031,Shanxi,China)

机构地区：[1]山西农业大学山西功能食品研究院,特色农产品加工山西省重点实验室,山西太原030031

出　　处：《食品研究与开发》2021年第11期183-188,共6页Food Research and Development

基　　金：国家现代农业产业技术体系(CARS-07-E-2);山西省农业科学院科研项目(YCX2018D2YX11);山西省重点研发计划项目(201803D221013-2)。

摘　　要：杂豆是除大豆之外的小宗淀粉质豆类的总称,也叫食用豆类,主要包括绿豆、豌豆、蚕豆等。杂豆营养丰富,还具有特殊的药用价值。我国杂粮谷类和薯类主食化研究已日趋广泛,杂豆主食化研究也取得一些进展。该文从杂豆的营养与加工特性、现代加工工艺和产品应用等方面综述杂豆主食化研究现状,同时提出今后杂豆主食化研究的建议和展望。Pulses meaned all kinds of food beans except soybean,such as mung bean,peas,vicia bean,ect.they also were called edible beans.Pulses featured rich nutrition,even some had special medicinal value.In China,while the researching on cereals and potatoes as staple food became more popular,the progress of researching pulses as staple food simultaneously spiked.In this paper,some studying of pulses as staple food will be elabo-rated on following aspects:nutrition and processing characteristics,advanced processing technology and product application.And meantime,some proposals and prospects of researching pulses as staple food will be given.

关 键 词：杂豆 营养特性 加工特性 加工工艺 主食化产品 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]