摘要
竹笋作为竹子的雏芽,是我国的传统食物,在加工的过程中会产生大量副产物,对于环境的影响较大。该文通过分析竹笋及其副产物的营养组成,发现竹笋加工产生的笋壳、笋头等副产物中膳食纤维(dietaryfiber,DF)含量较为丰富,是DF的良好资源。对竹笋DF的提取方法、功能特性及在食品中的应用进行系统总结,并展望大食物观背景下竹笋DF的发展与应用前景,以期为竹笋副产物的综合开发利用提供参考。
Bamboo shoot,as the bud of bamboo,is a traditional food in China.It will produce a large number of by-products in the process of processing,which has a great impact on the environment.In this paper,by analyzing the nutritional composition of bamboo shoots and their by-products,it was found that dietary fiber(DF)was abundant in by-products such as bamboo shoot shells and shoot heads produced during processing,which was a good resource for DF.The extraction methods,functional properties,and application in food of DF of bamboo shoots were systematically summarized.The development and application prospect of DF of bam-boo shoots under the background of macro food concept were prospected,so as to provide a reference for the comprehensive development and utilization of bamboo shoot by-products.
作者
郑拾林
李宗军
童光祥
ZHENG Shilin;LI Zongjun;TONG Guangxiang(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Hunan Province Key Laboratory of Food Science and Biotechnology,Changsha 410128,Hunan,China;Hunan Jingshi Agricultural Science and Technology Co.,Ltd.,Yiyang 413400,Hunan,China)
出处
《食品研究与开发》
CAS
2024年第7期217-224,共8页
Food Research and Development
关键词
竹笋
副产物
膳食纤维
制备工艺
生理功能
bamboo shoot
by-products
dietary fiber
preparation technology
physiological function
