板栗的功能性成分及加工利用研究进展

Research Progress on Functional Components and Processing of Chestnut

从多糖、蛋白质、脂肪酸、微量元素、酚类物质等方面阐述了板栗营养功能成分、生物活性的研究进展;按照固体饮品、液体饮品、果脯蜜饯(含脆片)、酱蓉、罐头、果酒等类别分别阐述了板栗加工产品目前的研究状况;分析了板栗产业在未来果品产业中作用,提出了板栗深加工的研究方向。

Research progress in nutrition,functional components and biological activities of chestnut were illustrated in polysaccharide,protein,aliphatic acid,microelement,phenolic substance etc.According to the categories of solid drinks,liquid drinks,candied fruit (including chips),jam,canned food and fruit wine,the present research status of chestnut processing products was described.We analyzed the function of chestnut industry in future fruit industry and put forward the research direction of chestnut deep processing.