高粱营养丰富,含有人体所需的多种营养成分,但是高粱表皮中含有抗营养因子——单宁,对高粱的营养价值以及适口性都有一定的不良影响,同时,高粱中面筋蛋白含量较少,在加工过程中难以形成面团,这些客观原因都限制了高粱在食品加工方面的深入发展。目前,市面上的高粱产品多以传统食品为主,且高粱含量较低,而高粱产品的加工普遍都处于初级加工阶段,无法满足人们对高品质高粱产品的需要。因此,开发多元化的高粱深加工产品具有广阔的前景。简要综述了高粱的营养价值,以及其制品加工工艺的研究状况,同时分析了高粱加工存在的问题,并对其前景进行展望。 Sorghum is rich in nutrients and contains a variety of nutrients required by the human body, but sorghum epidermis contains anti-nutritional factors - tannin, the nutritional value and palatability of sorghum have a certain adverse effects, at the same time, sorghum gluten content than Less difficult to form dough in the process, these objective reasons have limited the further development of sorghum in food processing. At present, most of the sorghum products in the market are mostly traditional food, and the content of sorghum is relatively low. However, the processing of sorghum products is generally in the primary processing stage and can not meet people’s needs for high-quality sorghum products. Therefore, the development of a wide range of sorghum deep-processing products has broad prospects. In this paper, the nutritional value of sorghum and the research status of the processing technology of sorghum were briefly reviewed. At the same time, the existing problems of sorghum processing were analyzed and the prospect of sorghum processing was prospected.