摘要
苹果梨资源充裕,营养丰富,具有良好的开发利用前景。该文阐述苹果梨的营养成分和保健功效,归纳总结苹果梨主要加工产品的工艺流程,并重点综述苹果梨的物理加工技术和生物加工技术(酶处理、微生物发酵),同时对苹果梨研究和产品开发作出展望,旨在为解决苹果梨资源开发及加工工艺问题开辟思路,为推动苹果梨的精深加工技术及产业发展提供理论指导和借鉴依据。
Applepear has been proved to possess a good prospect of development and utilization due to its abundant resources and rich nutrition.This paper introduced the nutritional ingredients and health efficacy of applepear,and summarized the process flows of main processed products of applepear.The physical processing technology and biological processing technology(enzymatic treatment and microbial fermentation)of applepear were mainly reviewed in this paper,and the development strategies of applepear and its products were also analyzed.The aim of this work was to bring forward new solutions concerning resource development and processing technology of applepear,and to provide a theoretical guidance and reference for further development of its processing industry.
作者
范昊安
薛淑龙
杜柠
陈雨
戴静
王珍珍
沙如意
毛建卫
FAN Hao-an;XUE Shu-long;DU Ning;CHEN Yu;DAI Jing;WANG Zhen-zhen;SHA Ru-yi;MAO Jian-wei(School of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Product,Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing,Hangzhou 310023,Zhejiang,China;Zhejiang Industry Polytechnic College,Shaoxing 312000,Zhejiang,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第22期205-212,共8页
Food Research and Development
基金
浙江省重点研发计划项目(2017C02009)。
关键词
苹果梨
营养价值
加工技术
酶处理
微生物发酵
applepear
nutritional value
processing technology
enzymatic treatment
microbial fermentation
