| 葛粉保健食品的开发及利用 |
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| 引用本文： | 王莹莹.葛粉保健食品的开发及利用[J].中国园艺文摘,2009,25(10):170-171,157. |
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| 作者姓名： | 王莹莹 |
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| 作者单位： | 四川大学食品科学与工程学院,四川,成都,610065 |
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| 摘 要： | 阐述葛根淀粉的物理特性和化学成分，并且对葛粉传统加工方法的改进、工业化生产新工艺及其加工方法进行分析。为提高葛粉的利用、开发系列葛粉食品提供参考。
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| 关 键 词： | 葛根淀粉 特性 加工工艺 功能食品 |
The Development and Utilization of Functional Pueraria lobate Starch foods |
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| Authors: | WANG Ying-ying |
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| Institution: | WANG Ying-ying |
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| Abstract: | The physical properties and chemical composition of Pueraria lobate starch are summarized. Meanwhile, the improvement of traditional processing methods of Pueraria lobate starch, industrial production of new technology and modem processing methods are analyzed for developing and utilizing functional Pueraria lobate starch foods. |
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| Keywords: | Pueraria lobate starch properties processing technology functional foods |
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