CAJ | 학술논문

发芽可以提高荞麦的营养价值和功能特性,荞麦芽具有口感良好、营养丰富、无过敏性反应等优点。该文介绍了荞麦芽的培养过程及其在生长过程中各种功能性成分的变化,对荞麦芽产品的开发前景进行展望,以期促进荞麦芽的开发利用。
발아가이제고교맥적영양개치화공능특성,교맥아구유구감량호、영양봉부、무과민성반응등우점。해문개소료교맥아적배양과정급기재생장과정중각충공능성성분적변화,대교맥아산품적개발전경진행전망,이기촉진교맥아적개발이용。
Malting can enhance the nutritional and functional properties of buckwheat.Buckwheat sprouts as a new type of food with good taste,nutrient-rich,non-allergic reactions and so on.The change of buckwheat sprouts various functional components during the growth process were introduced in this paper,and the development prospects of buckwheat sprouts product were discussed,so as to promote the development and utilization of buckwheat sprout.