木薯叶的食用价值及加工方式研究  

Edible value and processing method of cassava leaves

作　　者：张金泉 王琴飞[1] 余厚美[1] 林立铭 宋勇[2] 张振文[1] ZHANG Jinquan;WANG Qinfei;YU Houmei;LIN Liming;SONG Yong;ZHANG Zhenwen(Tropical Crops Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences,Haikou,Hainan 571101,China;College of Horticulture,Hunan Agricultural University,Changsha,Hunan 410000,China)

机构地区：[1]中国热带农业科学院热带作物品种资源研究所,海南海口571101 [2]湖南农业大学园艺学院,湖南长沙410000

出　　处：《美食研究》2023年第4期95-102,共8页Journal of Researches on Dietetic Science and Culture

基　　金：国家现代农业产业技术体系建设专项(CARS-11-HNZZW)。

摘　　要：近年来,木薯叶作为一种有潜力的食品资源正日益受到关注。木薯叶不仅富含蛋白质、维生素和矿物质,还具备潜在的保健功能。同时,以木薯叶为原料的腌制菜、饼干和饮料等产品的出现,为木薯叶的食品加工带来新的发展机遇。在木薯叶食品加工过程中需要解决氰化物等抗营养因子的问题,而微生物发酵技术已被证明可以降低这些抗营养因子,同时提升木薯叶的营养价值。总之,木薯叶作为多功能食品原料,具有广泛的应用前景,可增加食品多样性,改善人们的饮食结构,并促进资源可持续利用和食品化生产。In recent years,cassava leaves as a potential food resource has received increasing attention.Cassava leaves are not only rich in protein,vitamins and minerals,but also have potential health functions.The products with cassava leaves as raw materials such as pickled vegetables,biscuits and drinks have been deve-loped.In cassava leaf food processing,the problem of anti-nutrient factors such as cyanide needs to be solved.Microbial fermentation technology has been shown to reduce these anti-nutrient factors while improving the nutritional value of cassava leaf.In short,as a multi-functional food raw material,cassava leaves have a wide range of application prospects,can increase food diversity,improve human diet structure,and promote sustainable use of resources and food production.

关 键 词：木薯叶 食用价值 营养 保健功能 加工方式 

分 类 号：TS972.123.1[轻工技术与工程]