ZHANG Ying-lei,ZHAN Yan,LI Jia-lei,et al.Quality Characteristics and Processing Utilization of Adzuki Bean[J].HEILONGJIANG AGRICULTURAL SCIENCES,2012,(08):105-109.
红小豆的品质特性及加工利用研究概况
- Title:
- Quality Characteristics and Processing Utilization of Adzuki Bean
- 文章编号:
- 1002-2767（2012）08-00105-04
- Keywords:
- adzuki bean; quality characteristics; production development
- 分类号:
- S521
- 文献标志码:
- A
- 摘要:
- 红小豆是我国的优势杂粮作物,其营养与品质特性是决定其食用价值的重要因素。回顾了近年来国内外对红小豆的物理、化学、营养品质以及加工特性的研究,并在对国内红小豆的加工利用及研究开发现状进行概括总结的基础上,提出了对红小豆产业发展的建议。
- Abstract:
- Adzuki bean is a dominant miscellaneous grain crop of China.Its nutrition and quality characteristics are the decisive factors of its edible value.The recently researches at home and abroad on the physical,chemistry,nutritional quality and processing characters of adzuki were reviewed.On the basis of summarizing the status of processing and utilization of domestic adzuki bean,some suggestions on its industry development were put forward.
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备注/Memo
第一作者简介：张英蕾(1984-)，女，山东省龙口市人，硕士，研究实习员，从事食品加工与研发工作。E-mail：susanp171221@163.com。