标题:
惠州梅菜的营养与安全研究The Research of Huizhou Meicai Vegetable Nutrition and Safety
作者:
乔倩, 李远志, 庞宇辰, 杜玮瑶, 陈佩
关键字:
梅菜, 营养, 亚硝酸盐Meicai, Nutrition, Nitrite
期刊名称:
《Hans Journal of Food and Nutrition Science》, Vol.5 No.4, 2016-11-16
摘要:
梅菜是广东惠州的特产，具有消食健胃、降脂、降压等保健功效，深受大众喜爱。传统梅菜腌制需食盐量大，长期食用易导致高血压。另外其传统加工条件恶劣，亚硝酸盐含量较高，难以满足现代消费者对健康食品的要求。本文主要从梅菜的营养与降低亚硝酸盐的方法这两方面进行综述以期为梅菜的研究与加工提供一定的参考。
Meicai vegetable as a specialty of Guangdong Huizhou has health effect of digestive, lipid-lowering, antihypertensive and is loved by people. The much salt during the traditional pickling can lead to high blood pressure for people who consume it for a long time. Moreover, the harsh processing conditions and high content of nitrite are difficult to meet the requirements of modern consumers for health food. This article mainly reviews the plum food nutrition and nitrite reduction methods to provide certain reference for the preserved vegetable research and processing.