藜麦产品加工利用研究进展  

Research progress in processing and utilization of quinoa production

作　　者：杜乾 栗慧[1] 孙丰梅[1] DU Qian;LI Hui;Sun Fengmei(Hebei North University,Hebei Zhangjiakou 075000,China)

机构地区：[1]河北北方学院,河北张家口075000

出　　处：《食品工程》2023年第1期14-16,40,共4页Food Engineering

摘　　要：介绍了藜麦营养成分,对藜麦在食品领域的研究进展进行综述,提出当前问题思考与展望,为今后藜麦的产品开发及研究提供科学依据。The current paper reviewed the main nutrition composition and food applications using quinoa were also reviewed.Pointed out the problems and put forward the prospects,which provided a scientific basis for further research and product development of quinoa.

关 键 词：藜麦 营养 产品 健康 功能 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]