期刊论文

中文

粮食加工

1007-6395

2009

34

2

59-64

10.3969/j.issn.1007-6395.2009.02.018

本校为第一机构

综述了燕麦、荞麦和高梁等杂粮的主要成分及其功能特性，重点是膳食纤维和β-葡聚糖的制取工艺以及近年来国内外以杂粮为原料进行保健食品研究的开发现状、发展趋势。充分利用杂粮特色资源、拓宽杂粮在食品工业中的应用范围，可以改善人类膳食结构，增进人体健康。

This paper reviewed the main ingredients and buckwheat, and sorghum; the processing methods for making functional properties of several coarse cereals, oat, dietary fiber and β-glucan was described in detail; introduced the development and research status of the healthy food made by coarse cereals and the tendency in future . Taking full advantage of coarse cereals resources, enwiding the applied range in food industry, improving the ...