| 保健复合调味油的实验研究 |
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| 引用本文： | 栾金水,钟立人,赵敏,汪锋. 保健复合调味油的实验研究[J]. 中国调味品, 2000, 0(11): 18-21 |
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| 作者姓名： | 栾金水 钟立人 赵敏 汪锋 |
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| 作者单位： | 杭州商学院食品生物与环境学院，浙江杭州 310035 |
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| 基金项目： | 浙江省科委自然科学基金资助项目(991102188) |
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| 摘 要： | 采用辛香料、蜂胶和复合植物油脂等原料，经油脂萃取和乳化调制工艺研制而成的保健复合调味油、是一种风味和保健兼顾的安全卫生、使用方便、用途广泛的新型调味油。
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| 关 键 词： | 辛香料 降血脂 调味品 保健复合调味油 |
| 文章编号： | 1000-9973(2000)11-0018-04 |
| 修稿时间： | 2000-06-22 |
A experimental study on the medical complex condiment |
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| LUAN Jin-shui,ZHONG Li-ren,ZHAO Ming,WANG Feng. A experimental study on the medical complex condiment[J]. China Condiment, 2000, 0(11): 18-21 |
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| Authors: | LUAN Jin-shui ZHONG Li-ren ZHAO Ming WANG Feng |
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| Abstract: | In this paper aromatic pungent ingredients, propolis and comples vegetable oil were used as major raw materials. A kind of medical complex condiment is prepared by extracting and emulsifying. The product is characterired by good flavor and the health care effect compaitable with safety, sanitation moreover, it also is a new condiment which can be used conveniently and widely. |
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| Keywords: | aromatic purgent ingredients lipid- reducing condinent |
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