摘要
生姜、大蒜、洋葱是我国三种历史悠久的药食兼用的香辛调味料。综述了生姜、大蒜、洋葱的功能作用、功效成分及产品开发方面的研究进展 ,介绍了超临界流体萃取技术、分子蒸馏技术、微胶囊技术等现代新型食品制造技术 ,并提出了运用新型食品制造技术改造提升生姜、大蒜、洋葱等深加工业的新思路。
Ginger,garlic and onion are three main traditional flavourings,which have high application values and development potentials in food industry. Their composition,property,function,extraction and applying property progress were summarized, some modern food manufacturing technologies were introduced,and the reconstruction of the industry of ginger,garlic and onion by modern food manufacturing technologies was put forward in this paper.
出处
《中国调味品》
CAS
北大核心
2003年第8期7-13,共7页
China Condiment
基金
国家 8 6 3项目<高附加值天然调味料及香精制造与产品开发>2 0 0 2~ 2 0 0 5年 (2 0 0 1AA2 4 80 2 1)
