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软枣猕猴桃果品加工与贮藏保鲜研究进展

  • 孙宏莱 ,
  • 毕云杰 ,
  • 时得友 ,
  • 朱雪彤 ,
  • 李丽丽 ,
  • N.V.扎依湄科 ,
  • N.V.斯克里普琴科 ,
  • 刘德江
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  • 1(佳木斯大学 生命科学学院,黑龙江 佳木斯, 154007)
    2(中-乌农林技术开发与应用国际合作联合实验室,黑龙江 佳木斯, 154007)
    3(乌克兰国家科学院M.M.格里什科国家植物园,乌克兰 基辅, 01014)
本科生(刘德江高级实验师为通讯作者,E-mail:Liudejiang2004@163.com)

收稿日期: 2020-02-22

  网络出版日期: 2020-06-24

基金资助

科技部高端外国专家引进计划(G20190211004);中央财政支持地方高校发展基金项目;北药与功能食品特色学科建设项目

Research progress on Actinidia arguta processing and storage

  • SUN Honglai ,
  • BI Yunjie ,
  • SHI Deyou ,
  • ZHU Xuetong ,
  • LI Lili ,
  • N.V.Zaimenko ,
  • N.V.Skrypchenko ,
  • LIU Dejiang
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  • 1(College of Life Sciences, Jiamusi University, Jiamusi 154007, China)
    2(China-Ukraine Agriculture & Forestry Technology Development and Application International CooperationJoint Lab, Jiamusi 154007, China)
    3(M.M. Gryshko National Botanical Gardens of National Academy of Sciences of Ukraine, Kyiv 01014,Ukraine)

Received date: 2020-02-22

  Online published: 2020-06-24

摘要

为解决制约软枣猕猴桃产品工业化发展的问题,推动软枣猕猴桃产业进一步发展,系统总结了软枣猕猴桃各类加工产品的制作工艺与优缺点,及其贮藏保鲜所面临的问题和解决办法。软枣猕猴桃作为一种富含多种维生素、矿物质及膳食纤维等多种营养物质的药食同源性植物,开发相关产品、提高贮藏保鲜技术手段已成为未来研究发展的重要趋势。而使果实加工产品达到营养价值良好、制作工艺简单、果实生理品质良好、延长新鲜果品的货架期,成为国内外学者研究重点。

本文引用格式

孙宏莱 , 毕云杰 , 时得友 , 朱雪彤 , 李丽丽 , N.V.扎依湄科 , N.V.斯克里普琴科 , 刘德江 . 软枣猕猴桃果品加工与贮藏保鲜研究进展[J]. 食品与发酵工业, 2020 , 46(11) : 315 -320 . DOI: 10.13995/j.cnki.11-1802/ts.023715

Abstract

The aim of this paper was tried to investigate the problems of restricting the industrial development of soft jujube Actinidia arguta products. This paper systematically summarizes the advantages and disadvantages of processing technology of all kinds of processing products of soft jujube Actinidia arguta. And it also analyzed the current situation and the solutions for storage and preservation problems. As a medicinal and edible plant, which is rich in many kinds of vitamins, minerals, dietary fiber and other nutrients, the novel product development and the improvement of the storage and preservation technology have become crucial to research. It is also critical to simplify the production process and keep its nutritional value, good physiological quality and longer shelf life. The research on soft jujube Actinidia arguta has a good prospective future.

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