摘要
为了进一步开发利用芋艿,对芋艿进行深加工,采用芋艿块茎为原料,去皮洗干净后蒸煮再磨成酱醪与辅料混合,装瓶杀菌成为芋艿酱,并对芋艿酱用化学方法和仪器法分别进行营养成分分析。结果表明:芋艿酱颜色鲜艳,为金黄色,味道鲜美,营养丰富,蛋白质含量4.87%,含有17种氨基酸和人体8种必需氨基酸,脂肪1.97%,以及丰富矿物质和维生素。芋艿酱是一种营养丰富,色香味具全的老幼皆宜的调味品,这为芋艿的深入研究和开发利用提供了科学依据。
Inorder to further develops the use Colocasia esculenta, carries on the intensive processing to the Colocasia esculenta, uses the Colocasia esculenta entity is the raw material, after washes clean grinds to the sauce unclear wine and the supplementary material mix ,the bottling sterilization becomes the Colocasia esculenta jam . And carries on the nutrition ingredient analysis separately to the Colocasia esculenta jam with chemistry method and the instrument method . The result indicated that,Colocasia esculenta jam color bright , for light red brown ,flavor tasty ,the nutrition is rich ,the protein content 4.87% , includes 17 kind of amino acids and the human body 8 kind of essential amino acids ,the fat 1.97% , as well as the rich mineral substance , with the vitamin , the Colocasia esculenta jam is one nutrition rich old and young concurrently suitable seasoning , This has provided the scientific basis for the Colocasia esculenta thorogh research and the development.
出处
《中国调味品》
CAS
北大核心
2008年第5期61-63,共3页
China Condiment
关键词
芋艿
酱
营养
加工
分析
Colocasia esculenta
jam
nutrition
process
analysis
