籽粒苋的营养价值及其在酒行业中的研究进展  

Nutritional Value of Grain Amaranth and its Research Progress in Brewing Industry

作　　者：阿如汗 禄炳云 许云 罗蕊琪 何猛超 张娇娇 冯智伟 韩兴林 王德良 A Ruhan;LU Bingyun;XU Yun;LUO Ruiqi;HE Mengchao;ZHANG Jiaojiao;FENG Zhiwei(HAN Xinglin,WANG Deliang)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆维吾尔自治区乌鲁木齐市830002 [2]贵州民族酒业(集团)有限公司,贵州仁怀564500 [3]中国食品发酵工业研究院有限公司,北京100015 [4]酒类品质与安全国际联合研究中心,北京100015 [5]天津科技大学生物工程学院,天津300457

出　　处：《酿酒》2024年第1期5-11,共7页Liquor Making

摘　　要：主要介绍了籽粒苋的营养成分特点,从基本营养成分淀粉、蛋白质、脂肪到生物活性物质角鲨烯、多肽,证明籽粒苋确实具有很高的营养价值。简要讨论了当前籽粒苋在酿酒行业应用的可行性分析,包括对籽粒苋主要成分淀粉、蛋白质和脂肪含量的分析,以淀粉含量来看,籽粒苋有望成为一种酿酒原料并得到大力推广,并就其在白酒、米酒及啤酒中的应用情况做了详细介绍。In this paper,the characteristics of nutritional ingredient of grain amaranth were introduced,from basic nutritional ingredients such as starch,protein and fat to bioactive substances such as squalene and polypeptide,which proved that grain amaranth really had high nutritional value.And briefly discussed the feasibility analysis of the application of grain amaranth in brewing industry,including the analysis of starch,protein and fat content of grain amaranth.According to the starch content,grain amaranth is expected to become a brewing raw material and be popularized vigorously,and its application in baijiu,rice wine and beer were introduced in detail.

关 键 词：籽粒苋 营养成分 酿酒行业应用 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.2[轻工技术与工程—食品科学与工程] TS261.4