摘要
黑蒜是由新鲜大蒜发酵而成,具有丰富的营养成分和显著的保健功效,日益受到人们的青睐。综述了黑蒜的制备工艺、主要营养成分及其保健功效,旨在为黑蒜产品的深度开发和产业的健康发展提供理论参考。
Black garlic is made from fresh garlic, it is rich in nutrients and significant health benefits,and it is increasingly favored by people. In this paper, the preparation technology, main nutritional components and health effects of black garlic were summarized. The aim was to provide a theoretical reference for the further development of black garlic products and the healthy development of the industry.
出处
《安徽农业科学》
CAS
2017年第24期83-85,130,共4页
Journal of Anhui Agricultural Sciences
基金
天津市高等学校基本科研业务费重点资助项目(2017KDZD02)
科技大学新农村发展研究院开放基金资助项目(XNC002)
食品生物技术教育部工程研究中心工程化应用项目基金资助项目(SPZX005)
关键词
黑蒜
制备工艺
营养成分
保健功效
Black garlic
Processing technology
Nutritional components
Health care effect
