摘要
讨论了冷冻处理对果蔬中蛋白质、糖分、维生素等营养成分以及颜色、风味、微观结构等方面的影响,阐述了其在果蔬产业中,尤其是热敏类成分含量较高果品的榨汁、浓缩等工艺中的应用现状及前景,强调了冷冻处理在果蔬产业中的应用依然存在很大的挖掘空间。
The changes about universality nutrition include proteins, sugars, vitamins and color, texture etc. were analyzed, and the application actuality and development of Freeze Process on Fruit and Vegetable were elaborated in this paper. The author deemed that there was still a long way in freezing field needs us to go.
出处
《食品与机械》
CSCD
北大核心
2007年第2期118-121,共4页
Food and Machinery
关键词
果蔬
冷冻处理
生理特性
应用
Fruit and vegetable
Freeze process
Physiological characteristic
Application
