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紫红薯的营养保健功能及其烹饪加工

Nutritional Function and Cooking Processing of Purple Sweet Potato

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【Author】 JIA Zheng-hua1, HE Hai-yan2, SU Ai-guo3, ZhangSu-hua2 (1No 24 Middle School, Suzhou Jiangsu Suzhou 215003; 2College of Food Science and Engineering University, Jiangsu Yangzhou 225127;3Yangzhou Higher Business Vocational College , Jiangsu yangzhon 225003; College of Food Science and Engineering University, Jiangsu Yangzhou 225127)

【机构】苏州市第二十四中；扬州大学食品科学与工程学院；江苏省扬州商务高等职业学校；

【摘要】紫薯因其表皮和肉质呈紫红色而得名,其外形小巧玲珑,具有很高的营养价值。本文主要介绍了紫薯在我国的生产概况、营养保健功能以及在食品加工、烹饪中的开发利用,并对其开发前景作了阐述。更多还原

【Abstract】 The purple potato was named due to purple-red of skin and flesh. It was small and exquisite appearance with high nutritional value Its production, nutrition and health value were introduced. The development and utilization in food processing and cooking industry and its prospects were discussed.更多还原

【关键词】紫薯；营养保健；加工；烹饪；
【Key words】 Purple Potato； Nutrition and Health Care； Processing； Cooking；

【文献出处】中国食物与营养 ,Food and Nutrition in China , 编辑部邮箱 ,2010年04期

【分类号】R151
【被引频次】38
【下载频次】1069

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