药膳鸡汤及其加工工艺的研究进展  

Research progress of herbal chicken soup and its processing technology

作　　者：张颖[1] 杨勇[1] 雷明辉[1] 郭艳婧 杨梦露[1] 潘维[1] 曾娟娟[1] 陈爽[1] 李诚[1] 胡滨[1] 何利[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《肉类工业》2014年第10期11-14,共4页Meat Industry

基　　金：四川省科技厅科技支撑计划项目(2012NZ0001)

摘　　要：综述了药膳及鸡汤的研究现状,药膳鸡汤的功能特性及加工工艺的研究进展。结合市场需求,分析了药膳鸡汤在研究中存在的问题,对其产品的发展趋势进行了展望。The research situation,functional characteristics of herbal chicken soup and the research progress of its processing technology were summarized. Combined with market demand,the problems existing in the research of the herbal chicken soup were analyzed and the development trend of its products was forecasted.

关 键 词：药膳鸡汤 食疗功能 加工工艺 展望 

分 类 号：R247.1[医药卫生—中医临床基础]