| 枣的加工与贮藏保鲜技术研究进展 |
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| 引用本文： | 徐栋燚,杨春.枣的加工与贮藏保鲜技术研究进展[J].农产品加工．学刊,2022(3). |
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| 作者姓名： | 徐栋燚 杨春 |
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| 作者单位： | 山西农业大学食品科学与工程学院;山西农业大学山西功能食品研究院 |
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| 基金项目： | 山西农业大学科研创新团队培育专项项目(YGC2019TD06);山西省重点研发计划项目(201903D211007)。 |
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| 摘 要： | 枣是优良鲜食品种,在食用和药用方面均有较高的利用价值。从枣的加工产品和贮藏保鲜两大方面进行综述,介绍了枣系列产品和保鲜技术的研究进展,展望了枣产业的研究方向,为我国枣产业的发展提供了理论指导。
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| 关 键 词： | 加工 鲜枣 保鲜 技术 |
Research Progress of Processing,Storage and Preservation Technology of Jujube |
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| XU Dongyi,YANG Chun.Research Progress of Processing,Storage and Preservation Technology of Jujube[J].Nongchanpin Jlagong.Xuekan,2022(3). |
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| Authors: | XU Dongyi YANG Chun |
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| Institution: | (College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China;Shanxi Functional Food Research Institute,Shanxi Agricultural University,Taiyuan,Shanxi 030031,China) |
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| Abstract: | Jujube is an excellent fresh food variety and has high value in edible and medicinal aspects. In this paper,the processing products and storage of jujube were reviewed,the research progress of jujube series products and preservation technology was introduced,and the research direction of jujube industry was prospected,which provided theoretical guidance for the development of jujube industry in China. |
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| Keywords: | process fresh jujube retain freshness technology |
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