摘要
通过一般成分、水分活度、黏度、色度、游离糖、游离氨基酸、核酸等相关成分和香气几个方面来介绍韩国传统辣椒酱的品质特性和功能性。从辣椒酱中的辣椒素,辣椒酱的减肥作用,辣椒酱的抗癌作用,辣椒酱的抗突变作用,辣椒酱的增强免疫作用,辣椒酱的降血脂作用6个方面介绍传统辣椒酱的功能性。
This article elaborated the quality characteristics and functional from the more general composition, water activity, viscosity, color, free sugars, free amino acid, nucleic acid associated material, aroma composition total seven aspects to introduce the quality characteristics of traditional kochujang. Functional of traditional kochujang focus on capsaicin in kochujang, reducing weight effect of kochujang, the anticancer effect of kochujang, resisting mutation effect of kochujang, the enhance the immune function of kochujang, fall hematic fat action of kochujang.
出处
《食品科技》
CAS
北大核心
2014年第3期254-260,共7页
Food Science and Technology
关键词
韩国传统辣椒酱
品质特性
功能性
Korean traditional kochujang
quality characteristics
functional
