| 辣椒的深加工技术研究进展 |
| |
| 引用本文： | 谢建华,叶文武,庞杰,蔡秀花.辣椒的深加工技术研究进展[J].辣椒杂志,2004,2(2):28-31. |
| |
| 作者姓名： | 谢建华 叶文武 庞杰 蔡秀花 |
| |
| 作者单位： | 1. 福建漳州职业技术学院食品与生物工程系,漳州,363000
2. 福建农林大学食品科技学院,福州,350002 |
| |
| 基金项目： | 福建省科技项目(2003Y008) |
| |
| 摘 要： | 本文介绍了辣椒有效成分辣椒红色素、辣椒碱的提取与分离技术，以及辣椒产品的深加工技术和辣椒的综合开发利用。
|
| 关 键 词： | 辣椒 加工技术 辣椒红色素 辣椒碱 食品 |
| 修稿时间： | 2004年2月14日 |
Research Advances in Deep Processing Technology of Capsicum products |
| |
| Xie Jianhua Ye wenwu Pang Jie Cai Xiuhua .Dept.of Food and Bioengineering,Zhangzhou Professional College,Zhangzhou .Dept.of Food Science,FAFU,Fuzhou ,China..Research Advances in Deep Processing Technology of Capsicum products[J].Journal of China Capsicum,2004,2(2):28-31. |
| |
| Authors: | Xie Jianhua Ye wenwu Pang Jie Cai Xiuhua Deptof Food and Bioengineering Zhangzhou Professional College Zhangzhou Deptof Food Science FAFU Fuzhou China |
| |
| Institution: | Xie Jianhua1 Ye wenwu1 Pang Jie2 Cai Xiuhua1 1.Dept.of Food and Bioengineering,Zhangzhou Professional College,Zhangzhou 363000 2.Dept.of Food Science,FAFU,Fuzhou 350002,China. |
| |
| Abstract: | Valid compositions of capsanthin and capsaicin in capsicum,and the technique of extracting and separateing the two matters are introduced.The deep processing technology of the capsicum product,and their comprehensive exploitaion and utilization are described. Finally,the future development direction of the capsicum utilizatin is put forward. |
| |
| Keywords: | capsicum capsanthin capsaicin extracion deep processing |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
