什锦养颜泡菜的加工工艺研究  

Processing of health mixed pickle

作　　者：付晏昆[1] 李海[1] 赵凤[1] 杨振生[2] 

机构地区：[1]昆明学院,昆明650000 [2]云南农业大学,昆明650000

出　　处：《食品科技》2011年第9期96-99,105,共5页Food Science and Technology

摘　　要：随着人们生活水平日益提高,人们对各类保健食品的需求越来越大,因此研发具有时代特征的新型药膳保健食品顺应世界食品新潮流。研究把中医理论和现代食品发酵学理论结合起来,以白萝卜、胡萝卜、莴笋和红辣椒为原料,并以适当的比例混合,添加具有养颜功效的中药材枸杞、党参、桂圆、甘草和黄芪,采用正交优化试验。得出最佳的加工工艺条件为:药材量8%、盐浓度4%、糖浓度3%、发酵温度30℃、发酵时间7d。根据此条件可开发出具有养颜抗衰老功效的新型保健食品。As the people’s living standards and increasing awareness of the various types of health food growing demand. Therefore research and development with the characteristics of the era of new medicinal health food to the world’s food trends. This study Chinese medicine theory and modern fermentation of food combining theory. This experiment take the turnip, the carrot, the asparagus lettuce and the red chilli mixed by a proper ratio as the raw material, and puts some traditional Chinese medicine materials which can make beauty effect such as the Fructus Lyeii, longans, padix codonopsis pilosulae, astragalus membranaceus into the raw materials test. The results as follow： Chinese medicinal materials 8%, salt 4%, sugar 1%, fermentation time was 7 days. According to these conditions, a new type health food of pickle with beautified and preventing senescence effects were produced.

关 键 词：中药材 泡菜 发酵 保健食品 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]