应用于鲜切果蔬中的保鲜技术研究进展
鲜切果蔬因其方便、健康、新鲜等特点日益受到人们的青睐,销售量逐年增加。鲜切果蔬又称为切割果蔬、半加工果蔬、调理果蔬等,通常是指改变了蔬菜、水果物理形状、但仍然保持其新鲜状态的果蔬制品或果蔬混合产品。其生产过程一般要经过清洗、分级、修整、切分、洗涤、干燥、包装、贮存、配送等工序,可供消费者直接食用或餐饮业使用。鲜切果蔬保鲜技术对果蔬的色泽、气味、质地、营养成分、组织状态等感官方面得以最大的保留,减少果蔬因经过清洗、去皮、等机械处理过程导致的品质改变。本论文主要对现阶段鲜切果蔬的保鲜技术研究进展进行综述,其主要技术包括物理、化学和综合保鲜技术,以期为今后更深入的研究与探索提供参考与借鉴,并对未来发...
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| Published in | 食品安全质量检测学报 no. 7; pp. 2403 - 2408 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
大连工业大学食品学院,大连,116034%大连民族大学生命科学学院,大连,116600
2015
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| Subjects | |
| Online Access | Get full text |
| ISSN | 2095-0381 |
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| Abstract | 鲜切果蔬因其方便、健康、新鲜等特点日益受到人们的青睐,销售量逐年增加。鲜切果蔬又称为切割果蔬、半加工果蔬、调理果蔬等,通常是指改变了蔬菜、水果物理形状、但仍然保持其新鲜状态的果蔬制品或果蔬混合产品。其生产过程一般要经过清洗、分级、修整、切分、洗涤、干燥、包装、贮存、配送等工序,可供消费者直接食用或餐饮业使用。鲜切果蔬保鲜技术对果蔬的色泽、气味、质地、营养成分、组织状态等感官方面得以最大的保留,减少果蔬因经过清洗、去皮、等机械处理过程导致的品质改变。本论文主要对现阶段鲜切果蔬的保鲜技术研究进展进行综述,其主要技术包括物理、化学和综合保鲜技术,以期为今后更深入的研究与探索提供参考与借鉴,并对未来发展方向进行了展望。 |
|---|---|
| AbstractList | 鲜切果蔬因其方便、健康、新鲜等特点日益受到人们的青睐，销售量逐年增加。鲜切果蔬又称为切割果蔬、半加工果蔬、调理果蔬等，通常是指改变了蔬菜、水果物理形状、但仍然保持其新鲜状态的果蔬制品或果蔬混合产品。其生产过程一般要经过清洗、分级、修整、切分、洗涤、干燥、包装、贮存、配送等工序，可供消费者直接食用或餐饮业使用。鲜切果蔬保鲜技术对果蔬的色泽、气味、质地、营养成分、组织状态等感官方面得以最大的保留，减少果蔬因经过清洗、去皮、等机械处理过程导致的品质改变。本论文主要对现阶段鲜切果蔬的保鲜技术研究进展进行综述，其主要技术包括物理、化学和综合保鲜技术，以期为今后更深入的研究与探索提供参考与借鉴，并对未来发展方向进行了展望。 鲜切果蔬因其方便、健康、新鲜等特点日益受到人们的青睐,销售量逐年增加。鲜切果蔬又称为切割果蔬、半加工果蔬、调理果蔬等,通常是指改变了蔬菜、水果物理形状、但仍然保持其新鲜状态的果蔬制品或果蔬混合产品。其生产过程一般要经过清洗、分级、修整、切分、洗涤、干燥、包装、贮存、配送等工序,可供消费者直接食用或餐饮业使用。鲜切果蔬保鲜技术对果蔬的色泽、气味、质地、营养成分、组织状态等感官方面得以最大的保留,减少果蔬因经过清洗、去皮、等机械处理过程导致的品质改变。本论文主要对现阶段鲜切果蔬的保鲜技术研究进展进行综述,其主要技术包括物理、化学和综合保鲜技术,以期为今后更深入的研究与探索提供参考与借鉴,并对未来发展方向进行了展望。 |
| Abstract_FL | Fresh-cut fruits and vegetables are increasingly favored by consumers, their sales increased by their convenience, rich nutrition and great freshness characteristics. Fresh-cut fruits and vegetables are also known as cut fruits and vegetables, semi processed fruits and vegetables, fruits and vegetables such as conditioning, usually refer to change vegetables, fruit, and physical shape, but still continue in its state of fresh fruit products or produce mixed products. The production process generally goes through cleaning, grading, trimming, segmentation, washing, drying, packaging, storage and distribution, available to consumers directly edible or by restaurants cooking. Preservation technologies in fresh-cut fruits and vegetables significantly affect sensory aspects such as color, smell, texture, flavor, and tissue. This paper summarized the preservation technologies of fresh-cut fruits and vegetables, such as physical, chemical, biological and combinatorial preservation technologies for fresh-cut fruits and vegetables, which would provide the further understanding of current problems and guidance of future research directions, and prospect for future developments presented. |
| Author | 纪懿芳 胡文忠 姜爱丽 |
| AuthorAffiliation | 大连工业大学食品学院 大连民族大学生命科学学院 |
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| Author_FL | JI Yi-Fang HU Wen-Zhong JIANG Ai-Li |
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| Keywords | 保鲜技术 preservative technology 鲜切果蔬 characteristic changes 品质改变 fresh-gut fruits and vegetables |
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| Notes | JI Yi-Fang;HU Wen-Zhong;JIANG Ai-Li;College of Food Engineering, Dalian Polytechnic University;College of Life Science, Dalian Nationalities University 11-5956/TS |
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| Snippet | 鲜切果蔬因其方便、健康、新鲜等特点日益受到人们的青睐,销售量逐年增加。鲜切果蔬又称为切割果蔬、半加工果蔬、调理果蔬等,通常是指改变了蔬菜、水果物理形状、但仍然保持其新鲜... 鲜切果蔬因其方便、健康、新鲜等特点日益受到人们的青睐，销售量逐年增加。鲜切果蔬又称为切割果蔬、半加工果蔬、调理果蔬等，通常是指改变了蔬菜、水果物理形状、但仍然保持其新... |
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| SubjectTerms | 保鲜技术 品质改变 鲜切果蔬 |
| Title | 应用于鲜切果蔬中的保鲜技术研究进展 |
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