苦蕎茶類產(chǎn)品加工與營養(yǎng)品質(zhì)研究現(xiàn)狀

摘 要：苦蕎是重要的藥食兩用作物，富含多酚類、黃酮類等多種營養(yǎng)物質(zhì)，具有抗氧化、降“三高”等多種保健功效?？嗍w茶是備受市場歡迎的苦蕎加工制品，近年來發(fā)展迅速。本文對苦蕎茶類產(chǎn)品加工工藝和營養(yǎng)品質(zhì)的研究進展進行綜述，以期為相關產(chǎn)業(yè)發(fā)展提供指導。

關鍵詞：苦蕎茶；加工工藝；營養(yǎng)；品質(zhì)

Research Progress of Processing of and Nutritional Quality Tartary Buckwheat Tea Products

ZHENG Haonan， LIU Renkai， PENG Lianxin， XIANG Dabing， QIU Aidong， JIANG Liangzhen*

（Laboratory of Coarse Cereal Processing， Ministry of Agriculture and Rural Affairs， School of Food and Biological Engineering， Chengdu University， Chengdu 610106， China）

Abstract： Tartary buckwheat is an important medicine and food crop， rich in polyphenols， flavonoids and other nutrients， with antioxidant， anti-diabetics， and other health effects. Tartary buckwheat tea are developed rapidly in recent years and welcomed by the market. To provide guidance for associated industry， this paper reviews the recent research progress on tartary buckwheat tea processing and nutrients.

Keywords： tartary buckwheat tea; processing; nutrients; quality

1 苦蕎茶的品類和加工工藝

傳統(tǒng)苦蕎茶一般是以苦蕎籽粒為原料經(jīng)熟化等程序加工制成，而對其植株的葉、莖、麩皮等其他部位棄而不用。（剩余4757字）