| 发芽大麦粉的应用和发展 |
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| 作者姓名： | 韩月 闫荣 |
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| 作者单位： | 沈阳工学院生命工程学院,辽宁 抚顺,113122;沈阳工学院生命工程学院,辽宁 抚顺,113122 |
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| 摘 要： | 发芽大麦粉具有和咖啡类似的感官性质,并且不含咖啡因,不限制使用人群。同时发芽大麦粉相较于咖啡含有更多的营养物质,对发芽大麦粉进行研究可以将其开发成咖啡的替代饮品。也可以应用于其他产品中。
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| 关 键 词： | 发芽大麦粉 营养成分 大麦粉 |
Application and Development of Germinated Barley Flour |
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| Authors: | Han Yue Yan Rong |
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| Institution: | (Shenyang Institute of Technology,Life Engineering Institute,Fushun 113122,China) |
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| Abstract: | The germinated barley powder has similar sensory properties of coffee and does not contain caffeine and does not limit the use of people.At the same time,germinated barley flour contains more nutrients than coffee.Research on germinating barley flour can be developed into an alternative drink for coffee.It can also be applied to other products of food. |
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| Keywords: | Germinated barley powder Nutrient composition Barley powder |
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