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一、黑玉米据中国农科院品种资源所研究员张效梅研究发现:黑玉米是玉米家族的一个新成员,香、甜、粘、嫩,味美无比,但因产量低,种植者少,市场稀有。在生产力蓬勃发展,生活水平不断提高的情况下,人们对健康食品的重视和追求程度日益提高,无论是经济发达的美国,还是“长寿之国”的日本,都致力于开发和利用黑色食品。随着科技的进步,人们生活质量的提高,社会的消费观念也在发生深刻变化,许多人已开始从民以食为天,食以“味”为先的吃得饱、求味好的初级阶段,转向吃以“绿”为先,食以“黑”为补的讲营养、求食疗的高级阶段。现代科学测试表明:食品的营养,与其天然色泽密切相关。天然色泽相对较深的黑色食品含有较丰富的营
First, black corn According to the Chinese Academy of Agricultural Sciences researcher Zhang Xiaomei variety resources found that: black corn is a new member of the corn family, sweet, sticky, tender, very delicious, but because of low yield, few growers, the market is rare. With the vigorous development of productive forces and the continuous improvement of living standards, people attach more importance to and pursuit of healthy foods. Both the economically developed United States and Japan, “the country of longevity,” are devoted to the development and utilization of black food. With the advancement of science and technology, the improvement of people’s quality of life and the concept of consumption in society have undergone profound changes. Many people have started to eat well from the people for food and taste better. The initial stage, turn to eat “green” first, food to “black” to make up for nutrition, seeking advanced stage of diet. Modern scientific tests show that: food nutrition, and its natural color is closely related. Black food, which has a relatively dark natural color, contains richer battalions