特色挂面的发展现状与趋势  

Research status and development trend of characteristic dried noodles

作　　者：田晓红[1] 谭斌[1] 汪丽萍[1] 吴娜娜[1] 刘明[1] 刘艳香[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2015年第3期16-20,共5页Science and Technology of Cereals,Oils and Foods

基　　金：十二五国家科技支撑计划课题(2012BAD34B05)

摘　　要：挂面是我国的传统主食。近年来,挂面的多样化创新取得了很大进展。营养健康的全麦粉挂面、杂粮挂面、杂豆挂面、果蔬挂面、薯类挂面占据了挂面的中高端市场,具有良好的发展趋势。糯性小麦、糜子、糯米、糯高粱等糯性谷物,藜麦、籽粒苋、薏米等新资源,可溶性大豆多糖、亚麻籽、菊糖等新型食品配料,在特色挂面中都有广阔的应用前景。但是,目前对挂面新产品的营养评价研究还基本处于空白状态,标准的制订还不能满足目前的市场要求,科技创新的力量还不足,特色挂面在挂面市场中的占有率还有待提高。对近十年来特色挂面的发展现状进行综述,指出了未来的发展趋势,为挂面的进一步创新开发提供依据。Dry noodle was main food in China.In resent years,diversification of noodle has made great progress.Nutrition healthy noodles,such as whole wheat flour noodles,coarse cereals noodles and pulse noodles,fruit and vegetable noodles,tuber noodles,have occupied the middle -high -end market and a good development trend.Glutinous grain(such as waxy wheat,prosomillet,glutinous rice,glutinous sor-ghum),the new resource for food(such as quinoa,grain amaranth,Coix seed)and novel foods ingredi-ents (such as soluble soybean polysaccharide,flaxfeed,synanthrin)have very broad development pros-pects in characteristics dried noodles.However,research on nutritional evaluation of new noodle products is still basically in a state of blank at present.The standard of noodle can not meet the requirements of current market.The power of technology innovation is insufficient.The market share of characteristics noodles awaits to be improved.The current situation and development trend of dry noodles over the past decade was discussed in order to provide reference for the future innovation development of dry noodles.

关 键 词：特色挂面 研究现状 发展趋势 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]