杂粮食品研究进展  

Research Progress of Coarse Cereals Food

作　　者：闵钟熳 王海霞 胡文凯 余静蕾 王艳丽 赵钦家 MIN Zhongman;WANG Haixia;HU Wenkai;YU Jinglei;WANG Yanli;ZHAO Qinjia(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《现代食品》2023年第15期38-41,共4页Modern Food

基　　金：成都大学农业农村部杂粮加工重点实验室/四川省杂粮产业化工程技术研究中心开放基金课题资助(2022CC003);沈阳师范大学大学生创新创业训练计划项目(X202210166147)。

摘　　要：随着社会的不断发展,人们的生活质量逐渐提高,人们渴望从食品中获取更多的营养物质。杂粮类食品因其营养丰富越来越受到人们的关注。本文综述了杂粮食品原料的选用、制作加工工艺以及营养价值分析。在此基础上,对我国杂粮类食品的发展困境进行分析,并提出了相应的策略,以供参考。With the continuous society constantly improving,people’s quality of life has gradually improved,people are eager to get more nutrients from food.Coarse cereals foods are receiving increasing attention due to their rich nutrition.This article reviews the selection of raw materials,production and processing techniques,and nutritional value analysis of coarse cereals food.On this basis,the development difficulties of miscellaneous grain foods in China are analyzed,and corresponding strategies are proposed for reference.

关 键 词：杂粮 原料 加工工艺 研究进展 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]