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中国精品科技期刊2020
姜爱丽, 白雪, 杨柳, 宋卤哲, 胡文忠. 软枣猕猴桃加工与保鲜研究进展[J]. 食品工业科技, 2016, (14): 375-378. DOI: 10.13386/j.issn1002-0306.2016.14.066
引用本文: 姜爱丽, 白雪, 杨柳, 宋卤哲, 胡文忠. 软枣猕猴桃加工与保鲜研究进展[J]. 食品工业科技, 2016, (14): 375-378. DOI: 10.13386/j.issn1002-0306.2016.14.066
JIANG Ai- li, BAI Xue, YANG Liu, SONG Lu- zhe, HU Wen- zhong. Advances in processing and preservation of Actinidia arguta[J]. Science and Technology of Food Industry, 2016, (14): 375-378. DOI: 10.13386/j.issn1002-0306.2016.14.066
Citation: JIANG Ai- li, BAI Xue, YANG Liu, SONG Lu- zhe, HU Wen- zhong. Advances in processing and preservation of Actinidia arguta[J]. Science and Technology of Food Industry, 2016, (14): 375-378. DOI: 10.13386/j.issn1002-0306.2016.14.066

软枣猕猴桃加工与保鲜研究进展

Advances in processing and preservation of Actinidia arguta

  • 摘要: 软枣猕猴桃酸甜可口、食用方便、富含维生素、微量元素、多糖、黄酮、酚类等多种活性物质,具有开胃健脾、美容健体、帮助机体抗氧化、抗炎、抗肿瘤等多种药理功效,深受广大消费者的欢迎。近些年来软枣猕猴桃加工产品的种类在不断增加,加工原料的保鲜问题也逐渐被重视。本文对软枣猕猴桃加工与保鲜的研究进展做了概述;并指出其实际过程中存在的一些不足,对未来软枣猕猴桃加工与保鲜产业的发展进行了展望,为今后软枣猕猴桃开发利用提供了理论参考。 

     

    Abstract: Actinidia arguta is a kind of popular fruit which contains vitamins,trace elements,polysaccharide,flavonoids,phenols and other active substance.It works up stimulating appetite and body building and it even has the functions in helping antioxidant,anti- inflammatory,anti tumor in recent years,many kinds of processed products of Actinidia arguta appeared. The problems of fresh- kepping and preservation of raw materials for processing were gradually paid more attentions.In this paper,the research advance of Actinidia arguta processing and preservation had been summarized,and some problems existing in its actual process also be pointed out.The future of development Actinidia arguta processing and preservation has been prospected. This would provide a theoretical reference for the future of new development products of Actinidia arguta.

     

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