摘要
该文通过阐述复合果蔬汁饮料的营养功能特性,以及其发展历程和发展现状,介绍其加工过程中的关键技术,探讨复合果蔬汁的发展前景,为复合果蔬汁产业健康快速发展提供借鉴。
The nutritional function characteristics of the compound fruit and vegetable juice beverage,as well as its development history and development status,were reviewed in this paper.The key technologies on its processing was also been introduced.And the development prospects of compound fruit and vegetable juices were discussed.These contents may provide a reference for the healthy and rapid development of the compound fruit and vegetable juice industry.
作者
张秋荣
刘祥祥
李向阳
曹风
石均
ZHANG Qiurong;LIU Xiangxiang;LI Xiangyang;CAO Feng;SHI Jun(Beijing Qianshou Fruit Beverage Co.,Ltd.,Beijing 101301,China;ollege of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第14期294-299,共6页
Food and Fermentation Industries
基金
国家重点研发计划资助项目(2018YFD0400905)。
关键词
复合果蔬汁饮料
营养功能
加工技术
发展前景
compound fruit and vegetable juice beverage
nutritional function
processing technology
development prospect
