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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 main edible legumes in China. Its nutritional quality and processing quality directly affect the development of mung bean processing industry. In order to promote the development of mung bean processing industry, the author summarized the research progress of mung bean quality characteristics, including the physical quality, nutritional quality, medicinal value and processing quality, combined with domestic and foreign literature, summarized mung bean starch, protein, dietary fiber, , Flavonoids and superoxide dismutase processing and utilization of the status quo. It is believed that the research on the quality characteristics and functional components of mung bean should be strengthened, the development of health care products should be emphasized, the research of processing technology and technology should be strengthened, and a batch of mung bean processing leading enterprises with strong market competitiveness should be fostered to promote the development of mung bean processing industry.