共查询到17条相似文献，搜索用时 203 毫秒
1.
2.
荞麦的营养特性及其加工技术探讨 总被引：1，自引：0，他引：1
杨耐德 《农产品加工．学刊》2006,(5):47-48,52
荞麦是一种杂粮作物,荞麦食品具有特殊的食疗和保健作用,如何有效地加工和利用荞麦是人们研究的重点。叙述了荞麦的营养特性,并对荞麦加工工艺及设备选择作了重要阐述。 相似文献
3.
荞麦是我国冀北地区的特色作物,其经济价值、保健功能、生态效益显著,市场开发前景广阔。但是,在当地由于受多种因素制约,产业发展一直缓慢。通过分析当地荞麦发展现状及制约因素,从而提出了一些促进荞麦产业发展的建议,引导当地荞麦产业积极发展壮大。 相似文献
4.
5.
6.
<正>荞麦是我国主要的优质小杂粮栽培作物之一,它不仅营养丰富,食用价值高,而且还具有良好的保健药用功能。荞麦还是我国传统出口创汇商品,在国际市场上以"粒大、皮薄、面白、粉多、质优"享有盛名。遇到灾年,荞麦又是很好的备荒救灾作物,在陕北南部,立秋3d种荞麦,还有一定的收成。我国虽然是世界荞麦生产第二大国,但是种植面积逐年下降,单位面积产量更是常年停滞不前。若要改变上述被动局面,我们必须在培育新品种 相似文献
7.
侯雅雯 《农产品加工．学刊》2010,(11)
2010年11月24日—26日,第三届全国燕麦荞麦学术研讨会在山西省太原市召开。此次研讨会由中国作物学会燕麦荞麦分会主办,山西省农业科学院承办,山西省农业科学院农作物品种资源研究所协办。来自全国15个省(市、区)的燕麦荞麦产业领域不同方面的专家和企业家共104人参加了本次会议。 相似文献
8.
荞麦种子蛋白质亚基研究的现状及展望 总被引：1，自引：0，他引：1
阐述了国内外对栽培及野生荞麦蛋白质亚基的研究现状,包括荞麦种子蛋白质亚基的分析方法、遗传多态性、以及在作物遗传育种、品种鉴定、系统进化等方面的应用,并对今后荞麦种子蛋白质亚基的研究作了展望。 相似文献
9.
荞麦适应性广、种质资源丰富,是一种药食同源作物,其籽实具有很高的营养价值。荞麦籽粒由胚、胚乳和外壳构成,外壳富含木质素、纤维素和糖,导致脱壳困难,这一性状严重制约着荞麦加工产业的发展,因此培育易脱壳种质资源是荞麦育种的主要目标之一。荞麦种壳的形成和开裂受遗传和环境共同调控,为了充分了解影响荞麦脱壳的因素,本研究归纳了不同荞麦种壳的组成及细胞排列方式;总结了酶在种子壳裂发生过程中的作用及蜡质角质层在种子外壳脱落过程中的功能;分析了转录因子对壳发育的调控。本研究同时指出了薄壳和厚壳荞麦种壳发育和裂壳性状的主要差异及其关键候选调控基因,为脱壳关键调控基因克隆和高效分子设计育种提供重要的理论依据。 相似文献
10.
11.
中国荞麦优势区域布局与发展研究 总被引：12，自引：3，他引：12
荞麦是重要的粮食作物和药用植物资源，也中国传统的出口农产品。通过分析中国荞麦生产现状、优势与分布特点，按照荞麦优势区域布局规划原则和指导思想，进行荞麦优势区域布局研究，坚持以市场为导向，以提高荞麦国际市场竞争力为核心，以科技创新与推广为动力，通过品种改良、结构优化、改善品质，强化市场营销，构建具有中国特色的荞麦产业发展体系。提出通过建立荞麦出口生产基地，增加科技投入，培育龙头企业等措施促进中国荞麦产业发展。研究结果对发展中西部特色农业和主产区农民致富具有重要意义。 相似文献
12.
13.
14.
简述了以黑苦荞“黑丰1号”浓缩醋为主料,配以燕麦油、卵磷脂等辅料,采用乳化、定量压注和包封等现代工艺精制而成的醋软胶囊产品。该产品不含任何有害物质,属于完全无污染功能性食品。 相似文献
15.
Gun Ho Jung Sun Lim Kim Mi Jung Kim Sung Kook Kim Jeong Hwa Park Chung Guk Kim Sunggi Heu 《Journal of Crop Science and Biotechnology》2015,18(4):285-291
Buckwheat (Fagopyrum esculentum MOENCH) is a traditional Korean crop that gaining global attention as a health food due to its rich nutrition. Climate change effects such as high temperature, cold weather, flooding, and drought induce plant stress, reduced production yield of upland crops. In general, buckwheat is grown during the fall season in Korea. Flooding is a severe environmental stress factor, and flooding during the early growth stage of buckwheat causes large reductions in yield. Therefore, we established optimum growth parameters to maximize buckwheat yield. The optimum temperature for harvesting of buckwheat was approximately 1,083 ~ 1,515°C. The number of growing degree days (G.D.D.) from flowering to harvest was 509 ~ 673°C. Plant hight, stem diameter, and dry matter weight were reduced as planting date was delayed (p < 0.05). We investigated buckwheat sowing time during fall, and established an optimum cropping system according to the local climate conditions in central Korea. The growth period of buckwheat cultivar ‘Yangjueol’ was approximately 56 ~ 60 days during fall, and yield was higher than that of cultivar ‘Daesan’. The results indicated that buckwheat yield in central Korea was maximized by sowing cultivar on 25th August and cultivar ‘Daesan’ on 15th August. The yield of Yangjeol sown in spring was 119 kg 10a-1, whereas the yield of Daesan sown in summer was 158kg 10a-1. The results of this study established the effects of sowing time on growth and yield in central Korea. We propose an optimum cropping system for improving quality. 相似文献
16.
松饼是生活中常见的一种营养价值较高的食物,深受消费者尤其是青少年和儿童的喜爱,以荞麦粉、黑米粉、黑豆粉、玉米粉按一定比例代替小麦粉制作酸奶松饼,通过单因素试验和响应面试验优化得出最佳工艺为鸡蛋用量56.84 g,酸奶用量84.20 g,白砂糖用量11.92 g,小杂粮用量57.74 g,小杂粮添加配比1∶1∶1∶1 (黑豆粉∶玉米粉∶黑米粉∶荞麦粉),此工艺制作的小杂粮酸奶松饼色泽诱人、富有弹性、甜度适中、感官评价较高。 相似文献
17.
Tatsuro Suzuki Takahiro Noda Toshikazu Morishita Koji Ishiguro Shiori Otsuka Jotaro Aii Ayana Nakano Kenjiro Katsu Katsuhiro Matsui Ryoma Takeshima Noriaki Aoki Takashi Hara Takahiro Hara Rie Satoh 《Plant Breeding》2023,142(5):711-720
The concentration of amylose, which is synthesised using granule-bound starch synthase, affects the physical properties of food. However, no studies have focused on starch properties and physical characteristics of low-amylose buckwheat. Here, we hypothesised that low-amylose buckwheat would be useful to produce new buckwheat products because low-amylose characteristics change the texture of buckwheat food. In this study, we bred relatively low-amylose buckwheat compared to wild type and investigated the causative genes of the traits, starch properties and physical properties of noodles. In the GBSSa mutant, the amylose concentration was lower than that in the wild type. Compared with the wild type, the mutant exhibited the following traits: Amylose concentration decreased by approximately 2%, setback in the Rapid Visco Analyzer decreased by 30 points and the physical characteristics of noodles in the sensory analysis were soft and sticky. These results suggest that this trait may be useful for changing the texture of foods. In addition, the mutant is promising for producing new foods with physical characteristics that are different from those of the wild type. 相似文献