摘要
本文针对功能性食品的特点,通过对具有功能性作用的薏苡进行营养学评价、药用分析和用于食品中的合理性探讨,提出了有效地发挥薏苡仁酯作用的薏苡加工方法,并列举了一些实例.
According to the characteristics of functional food, this paper suggests reasonable processing method of coix lechryma-jobil in order to develop coixendide's use efficiently through the nutritional evaluation arid medi-cal analysis of functional coix lechryma-jobil and also through the research onthe reasonableness of coix lechryma-jobil used as food. And finally some examples are presented.
关键词
功能性食品
薏苡
薏苡仁酯
functional food
coix lechryma-jobil
coixendide
