杂粮烘焙食品原粮前处理技术及产品开发进展  

Advance in raw grain pretreatment technology and product development of coarse baked food

作　　者：程莹 彭镰心[1] 邹亮[1] 赵江林[1] 张云峰[1] 万燕[1] CHENG Ying;PENG Lian-xin;ZOU Liang;ZHAO Jiang-lin;ZHANG Yun-feng;WAN Yan(School of Food and Biological Engineering,Chengdu University,Key Laboratory of Multigrain Processing,Ministry of Agriculture and Rural Affairs,Chengdu 610106,Sichuan,China)

机构地区：[1]成都大学食品与生物工程学院,农业农村部杂粮加工重点实验室,四川成都610106

出　　处：《粮食与油脂》2022年第10期1-4,共4页Cereals & Oils

基　　金：国家重点研发计划:荞麦、食用豆产品研发和产业链一体化示范(2020YFD1001404);四川省科技计划项目(2022YFQ0041);国家现代农业产业技术体系四川创新团队项目(SCCXTD202011);物理化学线上线下混合式一流课程(CDYLKC2021021);成都大学人才培养质量和教学改革项目(cdjgb2022186)。

摘　　要：综述了杂粮原粮加工前处理技术的研究进展,概述了杂粮烘焙产品的种类及开发现状,以期为杂粮烘焙食品的进一步研究和开发提供参考。The research progress of the pretreatment technology of coarse cereals was summarized, and the types and development status of coarse cereals baking products were summarized in order to provide reference for the further research and development of coarse cereals baking food.

关 键 词：杂粮 烘焙食品 前处理技术 产品开发 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]