食品科学 ›› 2001, Vol. 22 ›› Issue (3): 58-60.

• 工艺技术 • 上一篇    下一篇

襄荷的营养成分分析和综合开发利用研究

 高学玲, 岳鹏翔   

  1. 安徽农业大学; 大闽食品(漳州)有限公司
  • 出版日期:2001-03-15 发布日期:2012-02-15

Study on Analysis of Nutrients and Comprehensive Utilization of Mioga Ginger

 GAO  Xue-Ling, YUE  Peng-Xiang   

  • Online:2001-03-15 Published:2012-02-15

摘要: 本文报告了襄茶的主要营养成分,并对将其加工成果脯和果汁饮料的工艺及配方进行了研究。结果表明,襄荷中含有多种氨基酸、微量元素、维生素以及糖和有机酸等,加工的果脯和饮料不仅具有保健作用而且营养丰富、口味独特。

关键词: 襄荷, 营养成分, 饮料, 果脯

Abstract: The main nutrients of mioga ginger were determined.The technology and formula were studied to process mioga ginger to a preserved fruit and beverage.The result showed that the fruit of mioga ginge was rich in various amino acids,trace mineral elements,various vitamines,some sugar and organic acid,tec.The perserved fruit and beverage of mioga ginger were not only health beneficial but also rich in nutrients and unique flavour.

Key words: Mioga ginger Nutvients Beverage Preserved fruit