摘要
分析研究了芦笋中的主要营养成分如总酸、蛋白质、维生素C、黄酮等,并分段、分品种、分去皮笋及笋皮进行研究。结果表明,绿芦笋的营养成分高于白芦笋;笋皮中的活性营养成分近于去皮笋,有的甚至更高,针对芦笋中含有的苦味物质,研究了几种脱苦方法,效果较好,并在此基础上加工复合饮料,对其中的提汁、热烫、脱苦等因素也进行了适当的处理。实验表明,掩埋法脱苦既保留了营养价值,也提高了产品风味。
Main nutrient contents were studied of different parts,species,peel and peeled speal of asparagus.It was shown that there were more nutrient contents in greens than whites ,active contents in peel similar to or more than peeled speal of asparagus.Serveral methods were tried to remove the bitter substances (furostanol saponin),and they worked.On this basis a compound drink was processed by extracting juice,heating and removing bitterness.It was shown that mantle not only retained nutrients but also improved flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第6期16-18,共3页
Science and Technology of Food Industry
