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芦笋营养价值及新型加工技术的研究 被引量:15

Research Progress on Nutritional Value and New Processing Technology of Asparagus
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摘要 芦笋中含有丰富的芦笋多糖、黄酮类化合物、维生素、蛋白质和甾体皂苷等物质,这些营养物质在防癌、免疫调节、降血糖血脂、抗衰老和抗疲劳等方面存在良好的功效。随着人民消费水平的提高,芦笋加工开始从传统食品向保健食品转型升级,出现了芦笋茶、芦笋酒、芦笋酸乳和芦笋发酵香肠等新型芦笋加工产品。文章从芦笋的营养成分与功能出发,对新型芦笋产品芦笋茶、芦笋酒、芦笋酸乳和芦笋发酵香肠的制造工艺进行了详细的叙述,以期增加芦笋的附加值,为芦笋产业的发展提供新思路。 Asparagus is rich in polysaccharides,flavonoids,vitamins,proteins and steroidal saponins.These nutrients have good effects in cancer preveution,immune regulation,hypoglycemia,hypolipidemic,anti-aging and anti-fatigue.With the improvement of people’s consumption level,asparagus processing began to transform and upgrade from traditional food to health food.New asparagus processing products such as asparagus tea,asparagus wine,asparagus yoghurt and asparagus fermented sausage appeared.Based on the nutritional components and functions of asparagus,the manufacturing technology of asparagus tea,asparagus wine,asparagus yoghurt and asparagus fermented sausage were described in detail in order to increase the added value of asparagus and provide new ideas for the development of asparagus industry.
作者 崔云前 袭祥雨 周长生 CUI Yunqian;XI Xiangyu;ZHOU Changsheng(School of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;Heze Juxinyuan Food Co.,Ltd.,Heze 274400,China)
出处 《食品科技》 CAS 北大核心 2020年第7期88-92,共5页 Food Science and Technology
基金 “泰山产业领军人才”传统产业创新类项目(tscy20170237)。
关键词 芦笋 芦笋多糖 甾体皂苷 芦笋酸乳 芦笋发酵香肠 asparagus asparagus polysaccharide steroidal saponins asparagus yogurt asparagus fermented sausage
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