莲子的营养价值与加工工艺  

Production and comprehensive utilization of lotus seed

作　　者：潘林娜[1] 梁华俤 郭桂玲[1] 

机构地区：[1]福建省农业科学院果树研究所

出　　处：《食品工业科技》1993年第1期29-32,共4页Science and Technology of Food Industry

摘　　要：本文对莲子的营养价值进行了全面分析,介绍了银耳莲子罐头、莲子蜜饯和莲子泥的生产工艺,以莲子营养分析为依据,工艺可行。The nutrition value of lotus seed was analyzed in all its aspects in this paper. The processing techniques of white-fungus and lotus seed can, preserved lotus-seed and lotus-seed paste were introduced. These techniques were based on the nutrition analysis, so they were feasible.

关 键 词：莲子 营养价值 工艺 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]