摘要
介绍了生姜的主要功能成分,并详细叙述了生姜及其提取物作为调味剂、抗氧化剂、护色剂、保鲜剂、防腐剂、嫩化剂、澄清剂、凝乳剂等在食品加工中的应用及其作用机理。
In this paper, major functional components in ginger were introduced. And, the applications of ginger and its extract in food processing were reviewed as a flavoring agent, antioxidant, colorkeeping agent, preservative, tenderizing agent, clarifying agent and coagulator. Also, their action mechanisms were analyzed.
出处
《中国调味品》
CAS
北大核心
2011年第2期20-23,39,共5页
China Condiment
关键词
生姜
功能成分
食品加工
应用
ginger
functional components
food processing
applications
