脚板苕酱的加工及营养成分分析  

Manufacture and nutritional composition analysis of the Dioscorea batatas F.flablla.Makiro jam

作　　者：胡尚勤[1] 

机构地区：[1]重庆师范大学生命科学学院,重庆400047

出　　处：《河南农业大学学报》2012年第4期424-426,433,共4页Journal of Henan Agricultural University

基　　金：国家自然科学基金资助项目(30800006)

摘　　要：采用脚板苕块茎为原料,去皮洗净后蒸煮再磨成酱醪,与辅料混合、装瓶杀菌,制备出色、香、味俱全含有丰富矿物质、氨基酸、维生素并具有补脾养胃、生津益肺、补肾涩精功能的脚板苕酱.脚板苕酱颜色鲜艳,为金黄色,味道鲜美,营养丰富,结果表明,蛋白质含量33.5 mg.g-1,含有17种氨基酸和8种人体必需氨基酸,脂肪含量18.1 mg.g-1,含有丰富矿物质和维生素.Dioscorea batatas F. flablla. Makiro was used as the raw material. After cleaning and grind- ing into sauce and mixing with the supplementary material, and sterilizing the jam by bottling, the Di- oscorea batatas F. flablla. Makiro jam was prepared. Nutritional analysis of the ingredient of the Di- oscorea batatas F. flablla. Makiro jam was conducted with chemical method and the instrumental meth- od. The results indicate that the color of Dioscorea batatas F. flablla. Makiro jam is bright and light red brown, the flavor is tasty,the nutrition is rich, the protein content is 33.5 mg ·g^-1, including 17 kinds of amino acids and the 8 kinds of essential amino acids needed by the human body , the fat is 18.1 mg ·g^-1, as well as the rich mineral substances and the vitamin, such as the calcium content 9 100 μg ·g^-1 ,the vitamin C content up to 1 600 μg·g^-1 ,Vitamin B1 600 μg ·g^-1

关 键 词：脚板苕 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]