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保健苦瓜产品的加工工艺

THE PROCESSING TECHNOLOGY OF MOMORDICA CHARANTIA L.

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【作者】 汤慧民; 熊华; 熊小青; 祝团结;

【Author】 TANG Huimin XIONG Hua XIONG Xiaoqing ZHU Tuanjie The Key Laboratory of Food Science, Nanchang University, Ministry of Education 330047

【机构】 南昌大学教育部食品科学重点实验室; 南昌大学教育部食品科学重点实验室 330047; 330047; 330047;

【摘要】 苦瓜营养丰富,已有多种产品问世。对苦瓜产品研制进展有多篇论文提及,但其复合产品的研制进展未曾见报道。将对其复合产品的研制进展作一概括,以供借鉴。

【Abstract】 Momordica charantia L., whichis rich of nutr tion, have been developed for various food products in recent years. The processing technologies of Momordica charantia L.have been reviewed in many papers to summarize progresses in research &development of the products. But there was few paper for processing food products using Momordica charantia L. mixing with other vegetables and fruits. The topic of Momordica charantia L. mixing with other vegetables and fruits will be our concerns in the paper.

【基金】 江西省主要学科与技术带头人培养项目(赣科发计字[2003]154号
  • 【分类号】TS255
  • 【被引频次】6
  • 【下载频次】290
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