苦荞茶类产品加工与营养品质研究现状

摘 要：苦荞是重要的药食两用作物，富含多酚类、黄酮类等多种营养物质，具有抗氧化、降“三高”等多种保健功效。苦荞茶是备受市场欢迎的苦荞加工制品，近年来发展迅速。本文对苦荞茶类产品加工工艺和营养品质的研究进展进行综述，以期为相关产业发展提供指导。

关键词：苦荞茶；加工工艺；营养；品质

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 苦荞茶的品类和加工工艺

传统苦荞茶一般是以苦荞籽粒为原料经熟化等程序加工制成，而对其植株的叶、茎、麸皮等其他部位弃而不用。（剩余4757字）