紫红薯的营养保健功能及其烹饪加工  

Nutritional Function and Cooking Processing of Purple Sweet Potato

作　　者：贾正华 贺海燕[2] 苏爱国[3] 张素华[2] 

机构地区：[1]苏州市第二十四中,苏州215003 [2]扬州大学食品科学与工程学院,扬州225127 [3]江苏省扬州商务高等职业学校,扬州225003

出　　处：《中国食物与营养》2010年第4期69-71,共3页Food and Nutrition in China

摘　　要：紫薯因其表皮和肉质呈紫红色而得名,其外形小巧玲珑,具有很高的营养价值。本文主要介绍了紫薯在我国的生产概况、营养保健功能以及在食品加工、烹饪中的开发利用,并对其开发前景作了阐述。The purple potato was named due to purple-red of skin and flesh. It was small and exquisite appearance with high nutritional value Its production, nutrition and health value were introduced. The development and utilization in food processing and cooking industry and its prospects were discussed.

关 键 词：紫薯 营养保健 加工 烹饪 

分 类 号：R151[医药卫生—营养与食品卫生学]