米脂小米的营养成分分析及研究进展

Analysis and Research Progress of Nutritional Components of Millet

小米具有很高的营养价值,含有丰富的碳水化合物、脂肪、维生素、蛋白质和氨基酸等。陕北米脂小米因其营养更为丰富成为中国著名的小米之一。针对小米的营养缺陷,培育出了赖氨酸强化和富硒谷子等新品种,实现了营养素的强化和互补。除传统的初级加工产品外,小米的速食制品、发酵饮料以及复合产品等也已投放市场并深受消费者喜爱。综述米脂小米的营养成分及功能因子,以期为小米的研究和深加工及产业化发展提供参考。根据不同小米的品质差异,以期为小米进一步特色深加工提供理论依据。

Millet has a high nutritional value,rich in carbohydrates,fat,vitamins,protein and amino acids and so on,because of its rich nutrition.North Shaanxi millet has become one of the famous millet in China.Aiming at the nutritional defects of millet,new varieties such as lysine fortified and selenium enriched millet have been cultivated,realizing the strengthening and complementation of nutrients.In addition to the traditional primary processing products,millet’s fast food products,fermented drinks and composite products have also been put on the market and deeply loved by consumers.Summarize the nutritional components and functional factors of millet,in order to provide reference for the research,deep processing and industrial development of millet.According to the quality differences of different millet,provide a theoretical basis for further processing of millet.