果蔬益生菌发酵关键技术与产业化应用

正我国是世界最大的果蔬生产国,但加工率却不及发达国家的1/5,每年新鲜果蔬腐烂损耗高达30%,损失超千亿元,已严重影响果蔬业发展。产量大、价格低、加工率低和腐烂损耗大是果蔬产业目前存在的显著问题。我国急需寻求先进的果蔬精深加工技术和产品。传统果蔬加工技术存在的五大问题:1)能耗高:热风或冻干脱水蔬菜能耗高,果蔬汁生产普遍采用榨汁浓缩工艺,能耗高并产生大量果蔬废渣;2)污染大:传统酱腌泡菜生产采用高盐腌渍,产生大量脱盐废水污染环     

脱水蔬菜的研究进展

综述了近几年来,国内外脱水蔬菜的工艺、脱水原理、脱水蔬菜的理化性质、冻干产品的检验指标及目前脱水蔬菜存在的问题,同时,对未来的脱水蔬菜发展趋势及我国的脱水蔬菜的前景进行了展望。     

冷冻真空法生产脱水蔬菜工艺与设备

冷冻真空法生产脱水蔬菜工艺与设备许勤虎，阎雪冰近年来，由于国际市场对冻干食品特别是脱水蔬菜需求量的急剧增加，此项加工技术越来越引起人们的注意。据报道，１９８８年美国向日本出口冷冻干燥脱水蔬菜２７７８吨，台湾向日本出口冷冻干燥脱水蔬菜３３２６吨。由于使...     

果蔬加工：农产品加工大市场

一、我国果蔬加工发展快 近年来,我国的果蔬加工业取得了巨大的成就,果蔬加工业在我国农产晶贸易中占据了重要地位。目前,我国已成为全球最大的果蔬原料生产加工国,已具备了一定的技术水平和较大的生产规模,外向型果蔬加工产业布局己基本形成。近年来,我国浓缩苹果汁（浆）出口量占世界贸易量的50％以上;脱水蔬菜占世界贸易的近2／3。     

冻干食品产业出口潜力大

真空冷东干燥技术是一项对食品和药品进行护色、保鲜、保质的高新脱水技术,简称冻干技术。近些年业,冻干食品在欧、美、日本的消费量迅速增加,在国内市场也展现广阔前景。冻干食品在国际市场的价格是热风干燥脱水食品的4～6倍,正成为国际贸易的大宗食品。据国家海关总署、国家商检局统计,进入90年代,我国脱水蔬菜每年出口量以30%的速度增加,我国脱水蔬菜出口量约占世界总产量的2/3。我国是农业大国,有丰富的蔬菜、肉食及水产资源,将此类食品资源加工成冻干食品,采用国产的冻干加工设备(其价格仅为进口设备的1/4),开发冻干蔬菜、冻干牛肉干等…     

冻干蔬菜的共晶点、共熔点电阻法测定研究

基于电阻法测定物料的共晶点和共熔点,设计一个测定电阻装置,对于部分果蔬等物料的共晶点和共熔点进行测定,并对测量的数据进行计算和分析,得出部分物料的共晶点和共熔点参数,为相关果蔬产品的冻干加工提供一定的参考数据.     

果蔬深加工

果蔬深加工我们年产新鲜蔬菜水果４亿吨以上，因加工与运输等环节造成大量霉烂，每年损失至少２００多亿元，如何解决这一问题，主要应发展果蔬深加工，不仅可满足国内需要，而且可以出口创汇。主要途径有一、脱水蔬菜　脱水蔬菜经脱水后，其色、香、味、营养基本不变。大...     

我国脱水蔬菜行业的现状、问题及对策

我国蔬菜资源丰富,品种繁多,给脱水蔬菜的生产提供了充分的资源。同时,脱水蔬菜生产属于劳动密集型产业,增加了市场的竞争优势。我国脱水蔬菜工厂化生产的历史虽然不长,但总体规模逐步扩大,产量迅速增加,我国脱水蔬菜的出口得到了飞速发展。1 现状1.1 加工企业分布状况　我国     

真空冷冻干燥技术在果蔬加工中的应用

真空冷冻干燥技术作为一种果蔬干燥加工技术,能最大限度地保留果蔬原有的营养成分,大幅提高果蔬的附加值。本文介绍了真空冷冻干燥技术的起源、原理、特点及其应用现状,分析真空冷冻干燥在果蔬加工中的应用现状和发展趋势,为冻干技术在果蔬领域的广泛应用提供参考。     

卷首语

新中国成立60年，特别是改革开放以来，我国果蔬加工业得到快速发展，取得巨大成就。目前，我国果品产量超过亿吨，蔬菜产量近6亿吨，为果蔬加工业的发展提供了丰富的原料。随着我国果蔬加工技术、装备水平与发达国家差距的缩短，果蔬汁、果蔬罐头、脱水蔬菜，     

喷雾干燥条件对果蔬粉加工特性影响研究进展

果蔬粉加工是果蔬综合利用的重要方法之一。果蔬因富含糖类和热敏性成分,普通干燥无法制备性能优良的果蔬粉产品。喷雾干燥因效率高,出风温度低,产品性能好,是目前果蔬粉常用方法。喷雾干燥中,不同干燥条件对果蔬粉产率、品质有着重要影响。该文综述进风温度、助干剂种类和添加量、进料浓度、进料流量、热空气流量对果蔬粉产率和品质的影响,分析果蔬粉产率、性质变化的原因,以期为喷雾干燥法制备果蔬粉提供参考。     

Fruit and vegetable consumption among 3–5-year-old Finnish children and their parents: Is there an association?

This study investigated the association between the home food environment and the consumption frequency of raw and cooked vegetables, berries and fruit among 3–5-year-old children and their mothers and fathers. The target group consisted of 3–5-year-old children (N = 114) attending public early childhood education and care, and their parents (N = 100). Cross-sectional data were collected from the parents with questionnaires assessing the home food environment, children and parents’ vegetable, berry and fruit consumption, and food neophobia. Linear mixed-effects models and principal component analysis were used to examine the association of parental consumption and the home food environment with children’s vegetable, berry and fruit consumption. The results showed low consumption of fruit and vegetables among 3–5-year-old children and their mothers and fathers. Maternal consumption was associated with children’s raw and cooked vegetable, berry and fruit consumption, whereas paternal consumption was only associated with cooked vegetables. This study identified that home food environment factors influencing children’s consumption habits vary for raw and cooked vegetables, berries and fruit.     

Fruit and vegetable consumption: benefits and barriers.

Few people on Prince Edward Island meet the goal of consuming five or more servings of vegetables and fruit a day. The main objective of this qualitative study was to explore the perceptions of the nutritional benefits and barriers to vegetable and fruit intake among adult women in Prince Edward Island. Participants were 40 women aged 20-49, with or without children at home, who were or were not currently meeting the objective of eating five or more fruit and vegetable servings a day. In-home, one-on-one interviews were used for data collection. Thematic analysis was conducted on the transcribed interviews. Data were examined for trustworthiness in the context of credibility, transferability, and dependability. Most participants identified one or more benefits of eating fruit and vegetables; however, comments tended to be non-specific. The main barriers that participants identified were effort, lack of knowledge, sociopsychological and socioenvironmental factors, and availability. Internal influences, life events, and food rules were identified as encouraging women to include vegetables and fruit in their diets. Given the challenges of effecting meaningful dietary change, dietitians must look for broader dietary behavioural interventions that are sensitive to women's perceptions of benefits and barriers to fruit and vegetable intake.     

果蔬色泽在热加工和非热加工技术中的变化研究进展

色泽是果蔬十分重要的表观属性,与果蔬本身含有的天然色素高度相关,是判断其品质是否发生变化的重要指标之一。热加工以及非热加工技术广泛应用于果蔬产品的加工。传统果蔬加工技术以热力去皮、热烫、碱液去皮、干燥、油炸等热加工技术为主,加工中使用的高温易对果蔬的色泽品质造成不可逆转的影响。近年来,新型热加工和非热加工技术逐渐被探索,酶法去皮、红外线、超声波、脉冲电场、高压处理、低温等离子体等非热加工技术在果蔬加工维持色泽方面起到了积极的作用。然而目前综合两种加工技术对果蔬加工产品色泽影响的讨论和对比研究较少,明确各法的原理、使用条件、工艺参数及优缺点对于加工高质量的果蔬产品具有重要意义。因此该研究概述了各色素的结构特征以及理化特性,归纳和比较了热加工与非热加工技术的关键技术点和对果蔬色泽稳定性的影响,讨论了影响果蔬色泽的关键因素,最后对果蔬在加工过程中的应对的挑战提出了有关建议,以期为热加工与非热加工技术对果蔬的护色应用提供指导。     

果蔬食品中诺如病毒污染状况及检测研究进展

食源性疾病不但严重危害人们的健康, 而且造成大量的经济损失。在全球范围内与果蔬等农产品相关的诺如病毒(Norovirus, NoV)污染事件持续暴发并呈增长态势。由于果蔬类食品中诺如病毒污染含量较低, 再加上食品基质成分的干扰, 使得果蔬制品中的NoV检测成为一项非常艰巨的任务。传统的检测技术面临许多缺点, 例如鉴定的特异性有待增强; 提取效率不够高, 检测敏感性尚需改进。这意味着需要转换视角, 开展食源性诺如病毒检测技术的创新研究。本文综述了果蔬食品中NoV污染流行状况及易受污染的、需加以关注的果蔬食品种类, 总结了果蔬食品中NoV洗脱及富集方法、介绍了基于组学的检测技术及发展趋势, 希望为不断提高果蔬食品中NoV检测防控能力提供参考。     

枕式果蔬食品包装机的设计与试验

随着生活水平的提高,人们对果蔬的需求越来越大。对果蔬食品进行包装不仅外形精美,而且易于保鲜,目前的果蔬食品主要依靠人工包装,效率低。根据果蔬包装的工艺流程,设计了一种枕式果蔬食品包装机,能够适用于不同形状大小的果蔬食品包装。重点对送膜机构、纵封机构和横封机构进行了设计。制作样机,试验得到:包装机的包装速度为151包/min,合格品率为99.6%,稳定工作,达到了设计要求,能够满足果蔬食品包装的需要,拥有广阔的市场前景。     

促进植物内源性果胶甲酯酶催化作用的因素与机制及其在果蔬加工中的应用

植物内源性果胶甲酯酶（pectin methylesterase,PME）存在于天然植物组织中,可以催化高酯果胶脱甲基酯化生成低酯果胶,进而影响果蔬硬度、出汁率等质构及加工品质。一方面,为了避免贮藏期间出现果蔬汁浑浊沉淀、果蔬罐头中果肉变软、调味酱（如辣椒酱）中皮肉分离等不良品质,会在加工过程中抑制PME活性;另一方面,为了提高果蔬汁出汁率、生产低酯果胶等,也可在食品中添加外源PME。目前,对于通过激活内源PME来改善食品加工的研究较少,因此,本综述重点讨论促进植物内源性PME催化作用的因素与机制及其在果蔬贮藏加工中的应用,为植物内源性PME在果蔬加工中的充分利用提供理论参考。     

Biomarkers of fruit and vegetable intake in human intervention studies: a systematic review

Observational evidence consistently shows that consumption of a diet rich in fruit and vegetables may offer protection against diseases such as cardiovascular disease and cancer. Assessment of dietary intake is complex and prone to many sources of error. More objective biomarkers of fruit and vegetable intake are therefore of interest. The aim of this review is to examine the usefulness of the main biomarkers of fruit and vegetable intake to act as objective indicators of compliance in dietary intervention studies. A comprehensive search of the literature was conducted using six databases. Suitable papers were selected and relevant data extracted. The papers were categorized into 3 sub-groups: whole diet interventions; mixed fruit and vegetable interventions; and studies involving individual varieties of fruits or vegetables. Ninety-six studies were included in the review. Overall, the most commonly measured, and most consistently responsive, biomarkers were the carotenoids and vitamin C. Based on the results of this systematic review, it remains prudent to measure a panel of biomarkers in fruit and vegetable intervention studies. The only possible exception to this is "fruit only" intervention studies where assessment of vitamin C alone may suffice.     

1-MCP作用机理及其在果蔬贮藏保鲜中的应用研究进展

果蔬的贮藏保鲜是果品蔬菜产业发展的首要问题,乙烯是促进果实成熟与衰老的重要因子,1-甲基环丙烯可作为乙烯受体抑制剂被广泛应用于呼吸跃变型果实的保鲜,可有效延缓其后熟软化和腐烂,延长果实保鲜期。本文从1-MCP单独处理果蔬效应和与物理化学方法联用处理果蔬效应两方面总结归纳了近年来1-甲基环丙烯处理对各种果蔬采后品质的影响,分别对果蔬的外观质构、营养品质、酶活性、风味物质、基因调控等等方面的作用机制进行了综述,发现了1-MCP对保持果实硬度与香气成分、延缓颜色变化,减缓可滴定酸、可溶性固形物、抗氧化成分的降低,抑制纤维素酶、过氧化物酶等酶的活性,预防生理失调症状等有积极的作用,但是在浓度与作用时间、微生物控制、挥发性酯类和醇类损失、基因调控通路选择等方面仍存在不足之处。本文通过阐述1-MCP保鲜作用的利弊,以期为更精准有效地将1-MCP应用于果蔬市场提供参考,避免采后的浪费,进而促进果蔬产业的发展。     

传感器在果蔬智能包装中的研究与应用

随着社会的发展,人们对食品安全和减少资源浪费的意识不断提高,对可用于感知、追踪、监测、检测的果蔬智能包装材料的需求不断增加。针对此现状,本文综述了果蔬智能包装中传感器的类型以及应用的研究进展,分析了传感器在果蔬智能包装中应用的阻碍因素以及发展趋势。将传感器用于果蔬智能包装能监测和检测果蔬的品质变化,可根据其提供的信息对外部环境条件做出调整以延长果蔬保质期,具有巨大的市场价值。