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国内外蓝莓加工技术与功能性成分研究进展
引用本文:李斌,谢旭,孙希云,田金龙,王月华,束弛,孟宪军.国内外蓝莓加工技术与功能性成分研究进展[J].北京工商大学学报(自然科学版),2019,37(5):16-22.
作者姓名:李斌  谢旭  孙希云  田金龙  王月华  束弛  孟宪军
作者单位:沈阳农业大学 食品学院/国家浆果加工技术研发专业中心/ 辽宁省健康食品营养与创制重点实验室, 辽宁 沈阳 110161,沈阳农业大学 食品学院/国家浆果加工技术研发专业中心/ 辽宁省健康食品营养与创制重点实验室, 辽宁 沈阳 110161,沈阳农业大学 食品学院/国家浆果加工技术研发专业中心/ 辽宁省健康食品营养与创制重点实验室, 辽宁 沈阳 110161,沈阳农业大学 食品学院/国家浆果加工技术研发专业中心/ 辽宁省健康食品营养与创制重点实验室, 辽宁 沈阳 110161,沈阳农业大学 食品学院/国家浆果加工技术研发专业中心/ 辽宁省健康食品营养与创制重点实验室, 辽宁 沈阳 110161,沈阳农业大学 食品学院/国家浆果加工技术研发专业中心/ 辽宁省健康食品营养与创制重点实验室, 辽宁 沈阳 110161,沈阳农业大学 食品学院/国家浆果加工技术研发专业中心/ 辽宁省健康食品营养与创制重点实验室, 辽宁 沈阳 110161
摘    要:蓝莓是一种越橘属浆果,除含有基础营养物质,还富含花青素、类黄酮等功能性成分,具有抗炎、抗癌、清除自由基、保护视力等功效。然而,新鲜的蓝莓易腐烂且贮藏和运输性能差,故需要进一步深加工,同时,蓝莓良好的健康属性使消费者对蓝莓加工产品的需求日益增加,应用可更好保留功能成分的先进加工技术已成为蓝莓加工产业发展的重要驱动力。阐述了近年蓝莓果汁、蓝莓果酒、蓝莓干燥等加工技术与功能性成分提取技术的研究进展,以期为蓝莓深加工产业提供理论依据。

关 键 词:蓝莓    加工技术    功能性成分    干燥技术    蓝莓果汁    蓝莓果酒
收稿时间:2019/8/3 0:00:00

Research Progress on Blueberry Processing Technology and Functional Components in Domestic and Abroad
Institution:College of Food Science/National R&D Professional Center For Berry Processing /Key Laboratory of Healthy Foods Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Shenyang 110161, China,College of Food Science/National R&D Professional Center For Berry Processing /Key Laboratory of Healthy Foods Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Shenyang 110161, China,College of Food Science/National R&D Professional Center For Berry Processing /Key Laboratory of Healthy Foods Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Shenyang 110161, China,College of Food Science/National R&D Professional Center For Berry Processing /Key Laboratory of Healthy Foods Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Shenyang 110161, China,College of Food Science/National R&D Professional Center For Berry Processing /Key Laboratory of Healthy Foods Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Shenyang 110161, China,College of Food Science/National R&D Professional Center For Berry Processing /Key Laboratory of Healthy Foods Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Shenyang 110161, China and College of Food Science/National R&D Professional Center For Berry Processing /Key Laboratory of Healthy Foods Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang Agricultural University, Shenyang 110161, China
Abstract:As a primary species belongs to the genus Vaccinium, blueberries are rich in phenolic compounds such as anthocyanins and flavonoids in addition to basic nutrients,which have important effects on reducing inflammatory reaction, preventing cancer, scavenging free radical and protecting eyesight. However, the perishable property of fresh blueberries has determined additional processing should to be done. Meanwhile, the properties of health care were contributed to increasing demand of customers for processed blueberries products. Application of advanced technologies contributed to retention of functional ingredients was the driving force for the development of blueberry industry. This paper summarized recent research progress in processing techniques and functional components of blueberry juice, blueberry wine, drying, and extraction of functional ingredients which might help build a theoretical basis for blueberries processing.
Keywords:blueberry  processing technology  functional components  drying technology  blueberry juice  blueberry wine
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