芦笋弃料的营养价值和开发利用研究

研究了芦笋皮、枝叶及其老茎等弃料中蛋白质、氨基酸、可溶性固形物、维生素Ｃ、矿质元素等营养成分含量及其开发利用新途径．结果表明，芦笋皮和枝、叶富含营养成分，有开发利用价值；芦笋皮经机械破碎、压榨后，出汁率５２．５％，含可溶性固形物３．５％；将芦笋原汁、菠萝计按１：０．６－１的比例配制成复合果蔬汁，不仅色泽艳丽，而且美味适口；真空浓缩芦笋原汁效果良好；用芦笋嫩枝、拟叶制成的芦笋茶．色、香、味均好；芦笋皮制成的笋粉可按２．０％－２．５％的比例添加到面粉中，提高面条营养价值．芦笋弃料的开发利用前景广阔，工艺简便，生产芦笋罐头的食品厂都能推广应用．

STUDIES ON NUTRITIVE VALUE DEVELOPMENT AND UTILIZATION OF DISCARDED RAW MATERIALS OF ASPARAGUS

Nutrient contents such as protein,amino acids,soluble solids,vitamin C and mineral elements were tested in the raw materials of spear peel,stem and leaf of asparagus and their development and utilization were studied.It was showed that spear peel,stem and leaf of asparagus were rich in various nutrients.Juice squeczed from spear peel was as high as 52.5%,with 3.5% of soluble solids,A compound juice with a bright colour and a delicious flavour was made up from original asparagus spear peel juice and pineapple juice.A concentrated juice was produced from original asparagus spear peel juice by concentrated vacuum method.An asparagus tea with a bright colour,a delicious fragrance and a special flavour was also dried from stem and leaf of asparagus plant.The powder which was abraded from dried asparagus spear peel could still be added to wheat flour to improve its nutritional value.Therefore,there is a broad prospect to comprehensively develop and fully utilize the discarded raw materials of asparagus.