当前位置: 首页 > 文章 > 香芋的加工利用研究进展 中国食物与营养 2016,22 (08) 31-34
Position: Home > Articles > Research Advancement on Processing and Utilization of Fragrant Taro Food and Nutrition in China 2016,22 (08) 31-34

香芋的加工利用研究进展

作  者:
胡冰洋;段振华
单  位:
贺州学院食品研究院;海南大学食品学院
关键词:
香芋;淀粉;粗纤维;加工;研究进展
摘  要:
香芋富含淀粉、粗纤维等营养成分,在我国南方种植面积大,但加工水平不高。本文综述了香芋的营养价值、药用价值、主要成分的提取利用及香芋产品的开发现状,并探讨了香芋加工利用前景,为提高香芋的加工利用水平、促进香芋产业的发展提供参考。
译  名:
Research Advancement on Processing and Utilization of Fragrant Taro
作  者:
HU Bing-yang;DUAN Zhen-hua;College of Food Science,Hainan University;Institute of Food Science and Technology,Hezhou University;
关键词:
fragrant taro;;starch;;crude fiber;;processing;;research progress
摘  要:
Fragrant taro is rich in starch,crude fiber and other nutrients,which is a kind of economic crop which is widely planted in South China,but the processing rate of fragrant taro is too low. The nutritive value,medicinal value,processing and utilization status were introduced,and the processing and utilization prospect was discussed to provide reference for increasing the processing rate of taro and promoting the industry development of fragrant taro.

相似文章

计量
文章访问数: 11
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊