摘要
阐述葛根淀粉的物理特性和化学成分,并且对葛粉传统加工方法的改进、工业化生产新工艺及其加工方法进行分析。为提高葛粉的利用、开发系列葛粉食品提供参考。
The physical properties and chemical composition of Pueraria lobate starch are summarized. Meanwhile, the improvement of traditional processing methods of Pueraria lobate starch, industrial production of new technology and modem processing methods are analyzed for developing and utilizing functional Pueraria lobate starch foods.
出处
《中国园艺文摘》
2009年第10期170-171,157,共3页
Chinese Horticulture Abstracts
关键词
葛根淀粉
特性
加工工艺
功能食品
Pueraria lobate starch
properties
processing technology
functional foods
