摘要
绿豆是中国主要的食用豆类作物之一,其营养品质及加工品质直接影响着绿豆加工产业的发展。为了推动绿豆加工产业的发展,笔者结合国内外文献,归纳了绿豆品质特性的研究进展,包括物理品质、营养品质、药用价值及加工品质,总结了绿豆淀粉、蛋白质、膳食纤维、抗性淀粉、黄酮类化合物及超氧化物歧化酶的加工利用现状。认为应该加强绿豆品质特性、功能成分研究,注重保健产品的开发,加强加工工艺和技术的研究,培育一批市场竞争力强的绿豆加工龙头企业,促进绿豆加工业的发展。
Mung bean is one of the major legume crops in China, its nutritional quality and processing qualitydirectly affect the development of mung bean processing industry. In order to promote the development of mungbean processing industry, the research progress of mung bean quality characteristics, including physicalquality, nutritional quality, medicinal value and the processing quality, was summarized based on literaturesboth at home and abroad, and the current exploitation status of starch, protein, dietary fiber, resistant starch,flavonoids and superoxide dismutase of mung bean was also reviewed. It was concluded that the research onquality characteristics and functional ingredients of mung bean should be strengthened to develop healthproducts, the processing technology should be improved, and a group of leading mung bean processingcompanies with strong competence in the market should be cultivated to accelerate the development of mungbean processing industry.
出处
《中国农学通报》
2016年第9期77-82,共6页
Chinese Agricultural Science Bulletin
基金
山东省农业良种工程"农作物种质资源收集保护与评价"(2014LZ01-01)
山东省现代农业产业技术体系杂粮产业创新团队建设(SDARS-15-01)
关键词
绿豆
品质特性
综合利用
mung bean
quality characteristics
comprehensive utilization
