摘要
菊花作为我国十大名花之一,其中含有许多有益于人体的生物活性成分,可将菊花加工成多种含有保健效果的食品,市场发展前景十分广阔。就菊花含有的主要营养、功能性成分、香气成分进行综述,并对菊花食品的深加工进行总结,为今后高营养附加值、优质风味菊花食品的综合开发提供一定的参考。
As one of the ten famous flowers in China,chrysanthemum contains many bioactive ingredients,which were beneficial to human body,and can be processed into a variety of food with health effects.The main nutrients,functional components and aroma components of chrysanthemum were summarized,and the deep processing of chrysanthemum food was summarized,which provided some reference for the comprehensive development of high nutritional value and high quality flavor chrysanthemum food in the future.
作者
张玉
朱玲敏
徐颂文
李可心
陈茂斌
ZHANG Yu;ZHU Lingmin;XU Songwen;LI Kexin;CHEN Maobin(Key Laboratory of Fermentation Engineering,Ministry of Education,School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068;Hubei Collaborative Innovation Center for Industrial Fermentation,Wuhan 430068;Hubei Key Laboratory of Industrial Microbiology,Wuhan 430068;Macheng Dabie Flower Village Chrysanthemum Industry Limited Company,Macheng 438300)
出处
《食品工业》
CAS
北大核心
2020年第4期247-251,共5页
The Food Industry
基金
“十三五”国家重点研发计划项目重点课题子课题(2016YFD0400500)。
关键词
菊花
菊花酒
加工制品
香气成分
chrysanthemum
chrysanthemum wine
processed products
aroma components
