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食品研究与开发:2018,39(22):220-224
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猕猴桃加工工艺及开发利用趋势
朱克永,隋明
((四川工商职业技术学院,四川都江堰611830))
Processing Technology and Development Trend of Kiwifruit
ZHU Ke-yong,SUI Ming
((Sichuan Technology&Business College,Dujiangyan 611830,Sichuan,China))
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投稿时间:2018-05-21    
中文摘要: 以猕猴桃的保健功能以及加工技术为切入点,介绍了猕猴桃的种类、分布范围和营养价值等方面。通过综述国内外对猕猴桃的保健功能、加工技术以及发展前景等研究现状,着重的分析了猕猴桃果酒、果浆、果脯等产品的加工技术进展及其发展趋势,为推进猕猴桃产业发展及拓展市场提供借鉴。
中文关键词: 猕猴桃加工  工艺技术  趋势分析
Abstract:Abstract:Based on the health care function and processing technology of kiwifruit,the species,distribution and nutritional value of kiwifruit were introduced.By summarizing the research status of kiwifruit health care function,processing technology and development prospect at home and abroad,it emphatically analyzed the processing technology progress and development trend of kiwifruit wine,pulp,preserved fruit and other products.This paper gave some suggest that how to promote the development of kiwifruit industry and expand the market.
文章编号:201822037     中图分类号:    文献标志码:
基金项目:成都市科技计划项目“猕猴桃现代种植和贮藏加工综合技术集成与产业化”(2015-cp03 0031-nc)
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