摘要
生姜是传统的中药材和香辛调味料,在肉类烹调中,加入生姜或制品,对肉类有增味、嫩化、去腥、添香、护色、等功效。姜辣素和二苯基庚烷是生姜中具有防腐、抗氧化作用的物质,对动物油、植物油、肉制品、蔬菜等具有防腐保鲜作用。随着人们更多地追求天然、安全、健康的食品,将其开发为天然防腐、保鲜、抗氧化剂以及保健药品具有很好的前景。
Ginger is the Chinese traditional medicine and spice, use in meat cooking can increase flavor, remove the smell of fish, protect the quality, and so on. Gingerols and Diarylheptanoids are the antioxidant of Ginger extraction, which have strong anti -oxidizes function and can be used as an antiseptic in animal oil, vegetable oil and meat product. Developping it as an nature antioxidant and health care drugs has very good prospect and can meets people＇ s needs.
出处
《中国食品添加剂》
CAS
2007年第1期151-154,共4页
China Food Additives
