薯蓣酱的研制及营养分析  

The manufacture and nutritional analysis of the Dioscorea oppositajam

作　　者：胡尚勤[1] 王汉臣[1] 

机构地区：[1]重庆师范大学生命科学学院,重庆400047

出　　处：《中国调味品》2012年第6期82-84,88,共4页China Condiment

基　　金：国家自然科学基金资助项目(30800006);教育部高校生物活性物质工程研究中心

摘　　要：为了进一步开发利用薯蓣,对薯蓣进行深加工,采用薯蓣块茎为原料,去皮洗干净后蒸煮再磨成酱醪与辅料混合,装瓶杀菌成为薯蓣酱。并对薯蓣酱用化学方法和仪器法分别进行营养成分分析。结果表明,薯蓣酱颜色鲜艳,为金黄色,味道鲜美,营养丰富,蛋白质含量4.21%,含有17种氨基酸和人体8种必需氨基酸,脂肪1.82%,以及丰富矿物质和维生素,薯蓣酱是一种营养丰富色香味具全的老幼皆宜的调味品。这为薯蓣的深入研究和开发利用提供了科学依据。In order to further develop the use of the Dioscorea opposita and carry on the intensive pro- cessing to the Dioscorea opposita, the Dioscorea opposita entity is used as the raw material. After it is washed clean and ground into the sauce and mixed with the supplementary material, it becomes the bottling Dioscorea opposita jam after the sterilization. And the nutrition ingredient analysis to the Di- oscorea opposita jam is conducted separately with chemistry method and the instrument method. The result indicates that, Dioscorea opposita jam color is bright, like light red brown, and tasty the nutri- tion is rich, the protein content is 4.21%, including 17 kinds of amino acids and the 8 kinds of essen- tial amino acids of the body. The fat is 1.82~~, as well as the rich mineral substance, with the vita- min. The Dioscorea opposita jam is one of the rich nutrrition concurrently suitable seasonings for old and young. This has provided the scientific basis for the Dioscorea opposita thorogh research and the development.

关 键 词：薯蓣 酱 营养 加工 分析 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]