利用紫花苜蓿生产一种保健菜的研制  

Development of A Health Food by Using Alfalfa

作　　者：杨华明[1] 徐安凯[1] 于秀芳[1] 王志锋[1] 安辉[2] 马训骏[2] 李林[1] 

机构地区：[1]吉林省农业科学院,长春130033 [2]吉林农业大学,长春130118

出　　处：《农产食品科技》2008年第3期28-31,共4页

摘　　要：以紫花苜蓿为原料，通过腌制保鲜、保绿技术，生产制备紫花苜蓿保健菜。在生产过程完好地保留了其中蛋白质（共3组亚基组成）以干物质计总蛋白≥18．99％、苜蓿膳食纤维≥15．96％。以鲜草重计总异黄酮0．41％、总皂甙2．04％。同时还含有多种微量元素等生物活性物质。Taking alfalfa as raw materials, an alfalfa health food was developed by the techniques of pickling, fresh and green keeping. The protein was preserved well in the health food, the total protein and alfalfa dietary fiber were greater than or equal to 18.99% and 15.99% to the dry matter respectively, the total isoflavone and total saponin were 0.41% and 2.04% respectively to the fresh weight, it was also contain many trace elements and other bioactive substances in the health food.

关 键 词：紫花苜蓿 蛋白质 膳食纤维 异黄酮 皂甙 生物活性物质 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]