| 魔芋飞粉的研究进展 |
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| 引用本文： | 游智能,朱于鹏,汪 超.魔芋飞粉的研究进展[J].中国酿造,2014(4):23-26. |
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| 作者姓名： | 游智能 朱于鹏 汪 超 |
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| 作者单位： | [1]工业发酵湖北省协同创新中心,湖北武汉430068 [2]湖北省食品发酵工程技术研究中心,湖北武汉430068 |
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| 基金项目： | 国家级大学生创新创业训练计划（201210500033）;国家支撑计划（2012BAD27B00）;湖北省魔芋发酵食品校企共建中心（鄂科技通2011[102]） |
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| 摘 要： | 魔芋飞粉(简称飞粉)是魔芋主要加工产品魔芋精粉(简称精粉)的下脚料,占精粉质量的30%~40%。魔芋飞粉因其独特的化学组成,具有多种功能,因此是一种值得进一步开发利用的物质。介绍了魔芋飞粉的化学成分及研究进展,并对其在环保、医药、保健品及农业等领域的应用进行了综述,以期为魔芋的研究开发和综合利用提供理论依据。
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| 关 键 词： | 魔芋飞粉 成分 研究 进展 |
Development of konjac fly powder |
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| YOU Zhineng,ZHU Yupeng,WANG Chao.Development of konjac fly powder[J].China Brewing,2014(4):23-26. |
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| Authors: | YOU Zhineng ZHU Yupeng WANG Chao |
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| Affiliation: | 1.Hubei Collaborative Innovation Center for Industrial Fermentation, Wuhan 430068, China; 2.Food Fermentation Engineering Technology Research Center of Hubei Province, Wuhan 430068, China) |
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| Abstract: | Konjac fly powder is the by-product of konjac powder, and it accounts for 30%-40% of konjac powder. Konjac fly powder has a variety of functions because of its unique chemical composition, so it is a material which is worthy for further development and utilization. The chemical component and research development of Konjac fly powder was introduced, and the application in environmental protection, medicine, health care products and agriculture field was summarized. This study could provide theoretical basis for research explore and comprehensive utilization of Konjac fly powder. |
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| Keywords: | konjac fly powder component study development |
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