| 浆果果汁加工工艺及其功效成分研究进展 |
| |
| 引用本文： | 封晓茹, 侯亚男, 张新雪, 何茉荷, 朱月, 孙爱东, 甘芝霖. 浆果果汁加工工艺及其功效成分研究进展[J]. 食品工业科技, 2018, 39(12): 334-340. DOI: 10.13386/j.issn1002-0306.2018.12.060 |
| |
| 作者姓名： | 封晓茹 侯亚男 张新雪 何茉荷 朱月 孙爱东 甘芝霖 |
| |
| 作者单位： | 1. 北京林业大学生物科学与技术学院食品科学与工程系, 北京 100083;2. 北京林业大学林业食品加工与安全北京市重点实验室, 北京 100083 |
| |
| 基金项目： | 北京林业大学大学生创新创业训练计划(X201710022072)。中央高校基本科研业务费专项资金(BLX201616) |
| |
| 摘 要： | 以蓝莓、桑葚、花楸等为代表的浆果富含花青素、多酚等生物活性物质,具有很高的营养价值和经济价值。虽然我国浆果资源丰富,但受限于不耐贮藏、运输困难等问题,造成了资源的严重浪费。果汁加工技术不但可以有效解决上述问题,也是实现浆果资源深加工的重要手段。本文以护色、破碎榨汁、澄清、杀菌等关键操作工序和技术为出发点,论述了国内外浆果果汁加工工艺研究进展,并对常见技术的应用现状进行了分析。同时,针对花青素、多酚、黄酮等功能性成分,综述了浆果果汁具有的抗衰老、抗肿瘤、预防心血管疾病等功效作用,并对其进一步研究提出了建议。
|
| 关 键 词： | 浆果 果汁 加工工艺 功效作用 |
| 收稿时间： | 2017-09-14 |
Research advances on processing and functional components of berry juice |
| |
| FENG Xiao-ru, HOU Ya-nan, ZHANG Xin-xue, HE Mo-he, ZHU Yue, SUN Ai-dong, GAN Zhi-lin. Research advances on processing and functional components of berry juice[J]. Science and Technology of Food Industry, 2018, 39(12): 334-340. DOI: 10.13386/j.issn1002-0306.2018.12.060 |
| |
| Authors: | FENG Xiao-ru HOU Ya-nan ZHANG Xin-xue HE Mo-he ZHU Yue SUN Ai-dong GAN Zhi-lin |
| |
| Affiliation: | 1. Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China;2. Beijing Key laboratory of Forestry Food Processing and Safety, Beijing Forestry University, Beijing 10083, China |
| |
| Abstract: | Berries,such as blueberry,mulberry and chokeberry are rich in anthocyanins,polyphenols and other bioactive components,which have high nutritive and economic value. Although berry resources are abundant in China,they are hard to be preserved and transported,with the severe waste of resources. Juice is one of the most important processing ways for berries,which can effectively solve the problems above. In this paper,the progress of main techniques for processing berry juice,including color protection,juice squeeze,clarification and sterilization were discussed. Then bioactivities of berry juice,like anti-aging,anticancer and preventing cardiovascular diseases were summarized,based on the functional components of berry juice,such as anthocyanins,polyphenols and flavonoids. Also suggestions for the further research in the future are made by this paper. |
| |
| Keywords: | berry juice processing technology functional properties |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
