摘要
近年来,马铃薯全粉在加工产业链中占有着十分重要的地位,2015年农业部把马铃薯主粮化工作列入重要议程。马铃薯营养价值丰富,主粮化有助于改善和丰富我国居民膳食营养结构。总结了马铃薯全粉的制备、性质、食品加工的国内外研究概况,并对发展前景进行了展望。
In recent years, potato powder occupies a very important position in the processing industry chain, the ministry of agriculture puts the staple food of potato as an important agenda in 2015, potato is rich in nutritional value, the staple food helps to improve and enrich the dietary structure of residents in China. In this paper, the preparation, properties and the research status of food processing at home and abroad are summarized.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第19期322-326,共5页
Science and Technology of Food Industry
关键词
马铃薯全粉
制备
性质
主粮化
potato powder
preparation
property
staple food
