土人参的营养价值及加工利用现状

Nutritional Ingredient of Talinum paniculatum and its Processing Status

土人参是一种营养丰富、药用价值较高的蔬菜,在我国分布广泛。目前土人参的研究主要集中在成分提取、栽培技术及组织培养等方面,但对其作为食品产品加工方面的研究较少,尤其是对根部的加工利用几乎没有。而土人参根部的淀粉和糖含量较高,可用于制作发酵酒,从而提高其根茎利用率,另一方面也可以满足广大消费者对营养型低度酒的需求,具有良好的发展空间和价值。该文主要介绍了土人参的营养价值及功能,分析了其加工利用现状。

Talinum paniculatum was a vegetable with nutritious and high medicinal value,widely distributed in Chi-na. The present study focused on soil ginseng extract components,technical aspects of cultivation and tissue culture,but less of the research on product of food progressing,especially for the processing and utilization of roots. Highstarch and polysaccharide content of root can be used for fermented wine to improve the utilization of root,on the oth-er hand also to meet the nutritional needs of consumers in low-alcohol wine,with good development space and value.This paper mainly introduced the nutritional ingredient and function of Talinum paniculatum,and analyzed its pro-cessing status.