| 沙棘果皮粉的制备工艺及功效成分分析 |
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| 引用本文： | 马晓凤,栗红瑜,王峰,李云龙.沙棘果皮粉的制备工艺及功效成分分析[J].农产品加工．学刊,2011(2):43-45. |
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| 作者姓名： | 马晓凤 栗红瑜 王峰 李云龙 |
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| 作者单位： | 山西省农科院,农产品综合利用研究所,山西,太原,030031 |
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| 摘 要： | 利用榨取沙棘果汁后的新鲜果渣,研究了分离制取纯净沙棘果皮的工艺,分析了沙棘果皮中的常规营养素成分,并对加工后的沙棘果皮的微生物和重金属指标进行了检测。结果证明,沙棘果皮含有丰富的营养成分,具有很强的抗氧化性,经过科学、合理的工艺加工后,可以成为优良的中老年功能食品辅料。
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| 关 键 词： | 沙棘果皮 抗氧化性 功能食品 综合利用 |
Separation Process and Nutrient Value Analysis of Sea Buckthom |
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| Ma Xiaofeng,Li Hongyu,Wang Feng,Li Yunlong.Separation Process and Nutrient Value Analysis of Sea Buckthom[J].Nongchanpin Jlagong.Xuekan,2011(2):43-45. |
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| Authors: | Ma Xiaofeng Li Hongyu Wang Feng Li Yunlong |
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| Institution: | (Institute of Agricultural Products Comprehensive Utilization, Shanxi Academy of Agriculture Sciences,Taiyuan,Shanxi 030031,China) |
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| Abstract: | The process of pure peel separation from fruit residues after the juice is squeezed,sea buckthom is studied,the nutrients in the peel are analysed.The microbes and heavy metals are subsequently measured.The results show that sea buckthom peel has abundant nutrients,very high antioxidation,which can be excellent in scientific and reasonable processing excipient to function food for middle and old aged people. |
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| Keywords: | sea buckthorn peel antioxidation function food utilization |
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