CN105982305A - Dried meat floss chutney with effect of nourishing yin and stomach and preparation method thereof - Google Patents
Dried meat floss chutney with effect of nourishing yin and stomach and preparation method thereof Download PDFInfo
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- CN105982305A CN105982305A CN201610557474.5A CN201610557474A CN105982305A CN 105982305 A CN105982305 A CN 105982305A CN 201610557474 A CN201610557474 A CN 201610557474A CN 105982305 A CN105982305 A CN 105982305A
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- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
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- 240000008574 Capsicum frutescens Species 0.000 claims description 5
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- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 abstract description 8
- 230000000968 intestinal effect Effects 0.000 abstract description 8
- 229960002504 capsaicin Drugs 0.000 abstract description 4
- 235000017663 capsaicin Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000001814 pectin Substances 0.000 abstract description 4
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- 229920001277 pectin Polymers 0.000 abstract description 4
- 235000000832 Ayote Nutrition 0.000 abstract description 3
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract description 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 3
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- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
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- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
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- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 235000001759 Citrus maxima Nutrition 0.000 abstract 2
- 244000276331 Citrus maxima Species 0.000 abstract 2
- 241000212948 Cnidium Species 0.000 abstract 2
- 241000756042 Polygonatum Species 0.000 abstract 2
- 235000008737 Polygonatum biflorum Nutrition 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241000219122 Cucurbita Species 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 235000019482 Palm oil Nutrition 0.000 abstract 1
- 240000000111 Saccharum officinarum Species 0.000 abstract 1
- 235000007201 Saccharum officinarum Nutrition 0.000 abstract 1
- 241001247145 Sebastes goodei Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 239000010634 clove oil Substances 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 239000002540 palm oil Substances 0.000 abstract 1
- 230000000529 probiotic effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
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- 239000004310 lactic acid Substances 0.000 description 2
- 210000004877 mucosa Anatomy 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010006784 Burning sensation Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010070840 Gastrointestinal tract irritation Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000000436 anus Anatomy 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000001842 enterocyte Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
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- 208000024891 symptom Diseases 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides dried meat floss chutney with the effect of nourishing yin and the stomach and a preparation method thereof. The dried meat floss chutney is prepared from the following raw materials in parts by weight: 120-130 parts of chili peppers, 6-8 parts of crushed fresh ginger, 8-10 parts of sugarcane juice, 3-5 parts of Chinese prickly ash, 11-19 parts of dried beef floss, 13-18 parts of haw flakes, 2.2-3 parts of radix rhodiolae, 2-2.5 parts of fragrant solomonseal rhizome, 3-4 parts of pummelo peel, 2-3 parts of common cnidium fruit and proper amount of pumpkins, cellulase, palm oil, salt, monosodium glutamate and clove oil. The dried meat floss chutney has the beneficial effects that added pumpkin pectin can protect gastrointestinal tract mucosae from being irritated by food and effectively improve the adverse effects of capsaicin on intestinal probiotic fermentation; the traditional Chinese medicines, such as pummelo peel, common cnidium fruit and fragrant solomonseal rhizome, are also added, thus endowing the dried meat floss chutney with the health effects of invigorating the spleen to promote digestion, balancing yin and yang, warming the kidney and moistening the lung and nourishing the stomach to improve the production of body fluid; and the chutney is moderate in salinity, is fragrant in mouthfeel and has long aftertaste.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of health chilli beans, the preparation method of a kind of tonifying-Yin and nourishing-stomach dried meat floss chutney.
Background technology
Fructus Capsici originates in Central and South America torrid areas, incoming China of the Ming Dynasty.The most all having production, be concentrated mainly on the provinces such as Hunan, Hubei, Jiangxi, Sichuan, Chongqing, Yunnan, Guizhou, all there are supply in the four seasons.Fructus Capsici contains abundant vitamin C and carotene, and have antipyretic-antalgic, increase appetite, help digest, edible effect of lowering blood-fat and reducing weight, for ease of storage, Fructus Capsici is commonly used to make beans.
Although Fructus Capsici is delicious but excessive amount can cause getting angry even is detrimental to health, enhancing along with health of people consciousness, and nutrition science and the development of medical science, about the edible Fructus Capsici topic to the Positive and Negative Aspects of health, become a focus of concern.The consumer of many edible Fructus Capsicis there will be intestinal discomfort, especially first edible or excessive edible consumer, it may appear that suffer from abdominal pain, draw the symptom such as tripe, anus portion burning sensation.After deliberation, the capsaicin meeting severe irritation gastrointestinal mucosa inside Fructus Capsici, the probiotics growths such as intestinal fermentation environment, suppression intestinal lactic acid bacteria, bacillus bifidus can be significantly affected, reduce intestinal short-chain fatty acid and produce.Capsaicin can cause the discomfort of intestinal.
Summary of the invention
Instant invention overcomes the deficiency of existing Fructus Capsici sauce, it is provided that a kind of tonifying-Yin and nourishing-stomach dried meat floss chutney and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of tonifying-Yin and nourishing-stomach dried meat floss chutney and preparation method thereof, is made up of the raw material of following weight portion:
The broken 6-8 of Fructus Capsici 120-130, Rhizoma Zingiberis Recens, Caulis Sacchari sinensis juice 8-10, Pericarpium Zanthoxyli 3-5, forcemeat veal 11-19, Fructus Crataegi slice 13-18, Radix Rhodiolae 2.2-3, Rhizoma Polygonati Odorati 2-2.5, Exocarpium Citri Grandis 3-4, Fructus Cnidii 2-3, Fructus Cucurbitae moschatae, cellulase, Petiolus Trachycarpi oil, salt, monosodium glutamate, Oleum Caryophylli are appropriate；
The preparation method of described a kind of tonifying-Yin and nourishing-stomach dried meat floss chutney, it is characterised in that comprise the following steps:
(1) medicinal liquid is considered to obtain after Radix Rhodiolae, Rhizoma Polygonati Odorati, Exocarpium Citri Grandis being added 5-6 times of flooding 30-40 minute, medicinal liquid is spray-dried, obtain medicated powder；Fructus Crataegi slice pulverizing is stand-by；
(2) Fructus Capsici drains after cleaning, and is extruded slightly by Fructus Capsici smalls without being chopped into smalls on the chopping board of greasy dirt clean, separates Fructus Capsici meat and Tabasco；Appropriate Petiolus Trachycarpi oil is heated to 100-110 DEG C, add Pericarpium Zanthoxyli, Fructus Capsici meat parch 8-10 minute, add that Rhizoma Zingiberis Recens is broken, forcemeat veal and Caulis Sacchari sinensis juice continue to stir-fry 4-5 minute, temperature controls when 95-100 DEG C, finally closeing the lid, mixing simmers 8-10 minute, adds appropriate salt, monosodium glutamate stirs, keeping 1-1.5 minute, the cooling that takes the dish out of the pot is stand-by；
(3) drain chopping after being cleaned by Fructus Cucurbitae moschatae, keep completing for 8-10 minute at 105-110 DEG C, be dried afterwards and pulverize, obtaining Fructus Cucurbitae moschatae powder；Take Fructus Cucurbitae moschatae powder, be that 25:1ml/g is blended into capsicum solution and appropriate distilled water replenisher in Fructus Cucurbitae moschatae powder by liquid ratio, obtain Fructus Cucurbitae moschatae solution, again toward the cellulase of addition solution quality 0.4%-0.5% in solution, adjusting pH value of solution is 4.5, under the conditions of temperature 50-55 DEG C, and mixed enzymolysis 2-2.5 hour；
(4) uniformly being admixed in step (2) gained mixture by the enzymolysis solution of Fructus Cucurbitae moschatae solution, then insert medicated powder and Fructus Crataegi slice powder, mixing is mixed thoroughly；
(5) after above-mentioned steps gained material is mixed with leftover materials mixing thoroughly, sterilizing, fill, and last layer Oleum Caryophylli is sealed on sauce top layer, beans bottle is sealed and get final product.
The invention have the benefit that
The Fructus Cucurbitae moschatae enzymolysis solution that the present invention adds, rich in there being abundant pectin, accounts for the 7%-17% of Fructus Cucurbitae moschatae dry weight.This pectin can protect Wei Jiao road mucosa, stimulates from food, is effectively improved capsaicin adverse effect produced to beneficial bacteria of intestinal tract fermentation；Pumpkin pectin, as the growth of lactic acid bacteria, bacillus bifidus in intestinal probiotics factor, beneficially intestinal, produces abundant SCFA and improves gut pH, promotes enterocyte growth, suppression colon cancer etc..Wherein Fructus Cucurbitae moschatae other compositions contained can also promote bile secretion, strengthens gastrointestinal peristalsis, helps food digestion etc..
The present invention is added with and increases fresh Caulis Sacchari sinensis juice to chilli sauce, and Caulis Sacchari sinensis juice is cool in nature, can be nourshing Yin and drynsessmoistening prescription, and helps temper, profit large intestine, nurses one's health the taste of human body, it is possible to reduce Fructus Capsici zest, it is not necessary to worry that Wen Jinwu goes out；The present invention uses Oleum Caryophylli to seal, and has the effect of sterilization fresh-keeping, effectively extends the shelf life of beans；
The present invention has been also added with the Chinese crude drugs such as Exocarpium Citri Grandis, Fructus Cnidii, Rhizoma Polygonati Odorati, gives strengthening the spleen to promote digestion of the present invention, Yin Yang balancing, the kidney warming lung moistening, the health-care effect of nourishing the stomach to promote the production of body fluid；Beans of the present invention is moderately salted, and entrance is aromatic, long times of aftertaste.
Detailed description of the invention
A kind of tonifying-Yin and nourishing-stomach dried meat floss chutney and preparation method thereof, is made up of the raw material of following weight portion (kilogram):
Fructus Capsici 120, Rhizoma Zingiberis Recens are broken 8, Caulis Sacchari sinensis juice 8, Pericarpium Zanthoxyli 3, forcemeat veal 11, Fructus Crataegi slice 18, Radix Rhodiolae 3, Rhizoma Polygonati Odorati 2.5, Exocarpium Citri Grandis 4, Fructus Cnidii 3, Fructus Cucurbitae moschatae, cellulase, Petiolus Trachycarpi oil, salt, monosodium glutamate, Oleum Caryophylli are appropriate；
The preparation method of described a kind of tonifying-Yin and nourishing-stomach dried meat floss chutney, it is characterised in that comprise the following steps:
(1) medicinal liquid is considered to obtain after Radix Rhodiolae, Rhizoma Polygonati Odorati, Exocarpium Citri Grandis being added 6 times of floodings 40 minutes, medicinal liquid is spray-dried, obtain medicated powder；Fructus Crataegi slice pulverizing is stand-by；
(2) Fructus Capsici drains after cleaning, and is extruded slightly by Fructus Capsici smalls without being chopped into smalls on the chopping board of greasy dirt clean, separates Fructus Capsici meat and Tabasco；Appropriate Petiolus Trachycarpi oil is heated to 110 DEG C, add Pericarpium Zanthoxyli, Fructus Capsici meat parch 10 minutes, add that Rhizoma Zingiberis Recens is broken, forcemeat veal and Caulis Sacchari sinensis juice continue to stir-fry 5 minutes, temperature controls when 100 DEG C, finally closeing the lid, mixing simmers 10 minutes, adds appropriate salt, monosodium glutamate stirs, keeping 1.5 minutes, the cooling that takes the dish out of the pot is stand-by；
(3) drain chopping after being cleaned by Fructus Cucurbitae moschatae, keep completing for 10 minutes at 110 DEG C, be dried afterwards and pulverize, obtaining Fructus Cucurbitae moschatae powder；Take Fructus Cucurbitae moschatae powder, be that 25:1ml/g is blended into capsicum solution and appropriate distilled water replenisher in Fructus Cucurbitae moschatae powder by liquid ratio, obtain Fructus Cucurbitae moschatae solution, again toward the cellulase of addition solution quality 0.5% in solution, adjusting pH value of solution is 4.5, under the conditions of temperature 55 DEG C, and mixed enzymolysis 2.5 hours；
(4) uniformly being admixed in step (2) gained mixture by the enzymolysis solution of Fructus Cucurbitae moschatae solution, then insert medicated powder and Fructus Crataegi slice powder, mixing is mixed thoroughly；
(5) after above-mentioned steps gained material is mixed with leftover materials mixing thoroughly, sterilizing, fill, and last layer Oleum Caryophylli is sealed on sauce top layer, beans bottle is sealed and get final product.
Claims (2)
1. tonifying-Yin and nourishing-stomach dried meat floss chutney and preparation method thereof, it is characterised in that be made up of the raw material of following weight portion:
The broken 6-8 of Fructus Capsici 120-130, Rhizoma Zingiberis Recens, Caulis Sacchari sinensis juice 8-10, Pericarpium Zanthoxyli 3-5, forcemeat veal 11-19, Fructus Crataegi slice 13-18, Radix Rhodiolae 2.2-3, Rhizoma Polygonati Odorati 2-2.5, Exocarpium Citri Grandis 3-4, Fructus Cnidii 2-3, Fructus Cucurbitae moschatae, cellulase, Petiolus Trachycarpi oil, salt, monosodium glutamate, Oleum Caryophylli are appropriate.
The preparation method of a kind of tonifying-Yin and nourishing-stomach dried meat floss chutney the most according to claim 1, it is characterised in that comprise the following steps:
(1) medicinal liquid is considered to obtain after Radix Rhodiolae, Rhizoma Polygonati Odorati, Exocarpium Citri Grandis being added 5-6 times of flooding 30-40 minute, medicinal liquid is spray-dried, obtain medicated powder；Fructus Crataegi slice pulverizing is stand-by；
(2) Fructus Capsici drains after cleaning, and is extruded slightly by Fructus Capsici smalls without being chopped into smalls on the chopping board of greasy dirt clean, separates Fructus Capsici meat and Tabasco；Appropriate Petiolus Trachycarpi oil is heated to 100-110 DEG C, add Pericarpium Zanthoxyli, Fructus Capsici meat parch 8-10 minute, add that Rhizoma Zingiberis Recens is broken, forcemeat veal and Caulis Sacchari sinensis juice continue to stir-fry 4-5 minute, temperature controls when 95-100 DEG C, finally closeing the lid, mixing simmers 8-10 minute, adds appropriate salt, monosodium glutamate stirs, keeping 1-1.5 minute, the cooling that takes the dish out of the pot is stand-by；
(3) drain chopping after being cleaned by Fructus Cucurbitae moschatae, keep completing for 8-10 minute at 105-110 DEG C, be dried afterwards and pulverize, obtaining Fructus Cucurbitae moschatae powder；Take Fructus Cucurbitae moschatae powder, be that 25:1ml/g is blended into capsicum solution and appropriate distilled water replenisher in Fructus Cucurbitae moschatae powder by liquid ratio, obtain Fructus Cucurbitae moschatae solution, again toward the cellulase of addition solution quality 0.4%-0.5% in solution, adjusting pH value of solution is 4.5, under the conditions of temperature 50-55 DEG C, and mixed enzymolysis 2-2.5 hour；
(4) uniformly being admixed in step (2) gained mixture by the enzymolysis solution of Fructus Cucurbitae moschatae solution, then insert medicated powder and Fructus Crataegi slice powder, mixing is mixed thoroughly；
(5) after above-mentioned steps gained material is mixed with leftover materials mixing thoroughly, sterilizing, fill, and last layer Oleum Caryophylli is sealed on sauce top layer, beans bottle is sealed and get final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610557474.5A CN105982305A (en) | 2016-07-15 | 2016-07-15 | Dried meat floss chutney with effect of nourishing yin and stomach and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610557474.5A CN105982305A (en) | 2016-07-15 | 2016-07-15 | Dried meat floss chutney with effect of nourishing yin and stomach and preparation method thereof |
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| CN201610557474.5A Pending CN105982305A (en) | 2016-07-15 | 2016-07-15 | Dried meat floss chutney with effect of nourishing yin and stomach and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770707A (en) * | 2015-04-22 | 2015-07-15 | 陈旭 | Preparation method for chili sauce |
| CN104921085A (en) * | 2015-06-01 | 2015-09-23 | 滁州市百年食品有限公司 | Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof |
-
2016
- 2016-07-15 CN CN201610557474.5A patent/CN105982305A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770707A (en) * | 2015-04-22 | 2015-07-15 | 陈旭 | Preparation method for chili sauce |
| CN104921085A (en) * | 2015-06-01 | 2015-09-23 | 滁州市百年食品有限公司 | Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吕娇等: "果胶改善辣椒素对肠道发酵环境的影响", 《食品科学》 * |
| 徐雅琴等: "南瓜果胶不同提取方法的研究", 《食品科学》 * |
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