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食品研究与开发:2024,45(7):217-224
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竹笋及其加工副产物膳食纤维制备与高效利用研究进展
(1.湖南农业大学 食品科学技术学院,湖南 长沙 410128;2.食品科学与生物技术湖南省重点实验室,湖南 长沙 410128;3.湖南惊石农业科技有限公司,湖南 益阳 413400)
Review on Preparation and Efficient Utilization of Dietary Fiber from Bamboo Shoots and Its By-products
(1.College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;2.Hunan Province Key Laboratory of Food Science and Biotechnology,Changsha 410128,Hunan,China;3.Hunan Jingshi Agricultural Science and Technology Co.,Ltd.,Yiyang 413400,Hunan,China)
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本文已被:浏览 89次   下载 82
投稿时间:2022-11-27    
中文摘要: 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(dietary fiber,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。
中文关键词: 竹笋  副产物  膳食纤维  制备工艺  生理功能
Abstract: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 bamboo 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.
文章编号:202407030     中图分类号:    文献标志码:
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