摘要
藜麦是一种新型高营养杂粮作物,已在我国多数地区展开种植,然而藜麦中含有大量的皂苷,其独特的结构导致藜麦产品风味口感不佳、苦味问题突出。本文综述了藜麦皂苷造成藜麦制品苦味、涩味的原因以及去除藜麦皂苷的工艺技术研究进展,以期为我国藜麦加工技术及产品开发提供新思路和理论参考。
Quinoa is a new kind of high nutrition multigrain crop, having been planted in most areas of China. However, quinoa contains a large number of saponins and the unique structure of saponins, leading to poor flavor and bitter taste of quinoa products. In this paper, the causes of bitter taste and astringency of quinoa products caused by quinoa saponins and the research progress of removing quinoa saponins were reviewed to provide new ideas and theoretical references for quinoa processing technology and product development in China.
作者
王风
孙冰华
钱晓洁
马森
王晓曦
Wang Feng;Sun Binghua;Qian Xiaojie;Ma Sen;Wang Xiaoxi(Henan University of Technology,Zhengzhou 450000)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2023年第1期162-168,共7页
Journal of the Chinese Cereals and Oils Association
基金
河南省科技攻关项目(212102110350)。
关键词
藜麦
藜麦皂苷
除皂技术
quinoa
quinoa saponins
technology for reducing saponin content
