| 猕猴桃加工、研究现状 |
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| 引用本文： | 王岸娜,吴立根,王晓曦.猕猴桃加工、研究现状[J].食品与机械,2006,22(3):67-70. |
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| 作者姓名： | 王岸娜 吴立根 王晓曦 |
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| 作者单位： | 河南工业大学,河南,郑州,450052 |
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| 摘 要： | 介绍了猕猴桃果实保健功能及其果实中的化学成分,综述了猕猴桃果实加工成果汁、果酒、果脯的加工研究状况以及对猕猴桃中的挥发性物质、蛋白酶、淀粉、多酚等成分的研究状况。
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| 关 键 词： | 猕猴桃 果汁 果酒 果脯 成分 |
| 收稿时间： | 2006-03-19 |
| 修稿时间： | 2006年3月19日 |
Review of kiwifruit processing and research |
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| WANG An-na,WU Li-gen,WANG Xiao-xi.Review of kiwifruit processing and research[J].Food and Machinery,2006,22(3):67-70. |
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| Authors: | WANG An-na WU Li-gen WANG Xiao-xi |
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| Affiliation: | Henan University of Technology, Zhengzhou, Henan 450052, China |
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| Abstract: | This paper introduce the health-care functional properties and chemical composition of kiwifruit,processing and research of preserved kiwifruit, kiwifruit wine and kiwifruit juice, and the research of volatile compounds, protease, starch , polyphenol in kiwifruit were also discussed. |
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| Keywords: | Kiwifruit Fruit juice Preserved fruit Fruit wine Composition |
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