| 猕猴桃在食品加工中的开发利用 |
| |
| 引用本文： | 张丽华,惠伟,屠荫华.猕猴桃在食品加工中的开发利用[J].氨基酸和生物资源,2015(2):6-9. |
| |
| 作者姓名： | 张丽华 惠伟 屠荫华 |
| |
| 作者单位： | 陕西师范大学 生命科学学院,陕西 西安,710119;陕西省岐山县食品药品检验检测中心,陕西 岐山,722400 |
| |
| 摘 要： | 猕猴桃是一种营养价值很高的水果，其在食品加工中具有很大的市场开发利用前景。猕猴桃制品营养丰富，风味独特，其鲜果不易贮藏等问题也正在得到解决。猕猴桃制品种类多样，本文从猕猴桃复合饮料，生态特色果酒等以猕猴桃为主要原料的加工产品进行综述，展望了猕猴桃果实的加工利用前景。
|
| 关 键 词： | 猕猴桃 食品加工 开发利用 |
Progress on Exploitation and Application of Actinidia chinensis in the Food Processing |
| |
| ZHANG Lihua,HUI Wei,TU Yinhua.Progress on Exploitation and Application of Actinidia chinensis in the Food Processing[J].Amino Acids & Biotic Resources,2015(2):6-9. |
| |
| Authors: | ZHANG Lihua HUI Wei TU Yinhua |
| |
| Abstract: | The high nutritional value ofActinidia chinensis is well used in food processing and has a large market. Its products have nutritional value and unique flavor,and the storage problems are now under solving.The processing products,such as compound beverage,ecological characteristics of wine,etc.are summarized and the application pros-pect is discussed. |
| |
| Keywords: | Actinidia chinensis food processing exploitation and application |
| 本文献已被 万方数据 等数据库收录！ |
