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当今和未来世界,人们对食品的追求目标是无污染、无残毒、安全可靠且口味芳香,天然香辛料完全符合这一要求。天然香辛料绝大多数是药食同源甚至被古代定为“官药”的物品,具有既可开发成特殊风味食品,又可开发成疗效食品及调味品的前景。 目前,人们食用的酱油、香肠、火腿肠及其他许多主副食品就因使用了香辛料而更富有特色。但是,人们对香辛料在调味上的应用、对其配方的研究、开发还十分不够。据科研报告道,香辛料具有明显的消炎抗菌作用。就以我们常见的香辛料为例,生蒜具有理想的消炎抗菌效果;花椒不仅是重要的调味料而且具有药用价值,它有强烈的芳
Today and in the future, the pursuit of food for people is pollution-free, non-toxic, safe, reliable and aromatic. Natural spices fully meet this requirement. Natural spices are the vast majority of edible medicine or even the ancient as “official medicine” items, both can be developed into a special flavor of food, but also developed into the efficacy of food and condiment prospects. Currently, soy sauce, sausages, ham sausages and many other staple food products are all featured by the use of spices. However, the application of spices in seasoning is still not enough for the research and development of its formula. According to research reports, spice has obvious anti-inflammatory antibacterial effect. For example, our common spices, raw garlic has the ideal anti-inflammatory antibacterial effect; pepper is not only an important seasoning and has medicinal value, it has a strong aromatic