| 鲜切果蔬的加工与保鲜 |
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| 引用本文： | 高晶晶,乌雪岩.鲜切果蔬的加工与保鲜[J].农产品加工．学刊,2009(8):45-47,94. |
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| 作者姓名： | 高晶晶 乌雪岩 |
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| 作者单位： | 包头轻工职业技术学院乳品工程系,内蒙古包头,014030 |
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| 摘 要： | 介绍了鲜切果蔬的概念、历史、优点、加工工艺及操作技术要点,概述了不同鲜切条件对果蔬生理生化及品质的影响,加工与保鲜过程中微生物污染,褐变机理及营养成分变化等,提出了防止褐变发生及延长保鲜期的具体方法,并探讨了果蔬鲜切和保鲜现状及发展趋势。
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| 关 键 词： | 果蔬 鲜切 加工 保鲜 |
The Processing and Storage of Minimally Processed Fruits and Vegetables |
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| Gao Jinxing,Wu Xueyan.The Processing and Storage of Minimally Processed Fruits and Vegetables[J].Nongchanpin Jlagong.Xuekan,2009(8):45-47,94. |
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| Authors: | Gao Jinxing Wu Xueyan |
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| Institution: | Dairy Project Department;Baotou Light Industry Vocational and Technology College;Baotou;Inner Mongolia 014030;China |
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| Abstract: | The concept, history, advantage, processing procedure and key operations of minimally processed fruits and vegetables were briefly introduced in this article.The effect of various factors on physiological,biochemical,qualitive and microbial changes,browning mechanism were also summarized.The methods of controlling browning and extensing shelf life of the product were outlined,and the future development of the product was prospected. |
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| Keywords: | fruits and vegetables minimally processed processing freshness keeping |
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