摘要
食用花椒是我国特有的香辛料,具有食品赋香和多种生理功能作用。综合已有国内外文献,对食用花椒不同食用部位的营养成分、加工利用现状进行了系统综述,分析了其在食品加工利用过程中存在的问题,并提出相应的建议。
Chinese peppers with a unique flavor and an array of pharmacologic properties is one kind of wildly used spice plants in China. The purpose of this review was to present the available published evidence regarding the chemical composition and nutritional values,and the processing and utilization of different edible Chinese peppers. Moreover,some current problems and future work in research and industrial production were also provided.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第20期361-365,共5页
Science and Technology of Food Industry
基金
高等学校博士学科点专项科研基金(20100202120009)
中央高校基本科研业务费专项资金资助(GK200902042)
陕西师范大学2011年校级大学生创新性实验计划项目(CX11096)
关键词
花椒
营养成分
加工
Chinese pepper
nutritional composition
processing
