摘要
核桃味美且营养价值高,但因较高的脂肪含量易氧化变质,货架期短存储难,因此对其进行货架期研究具有重要的现实意义。对核桃产品特点进行全面介绍,说明储藏含水量、储存温度、氧气浓度、光和相对湿度对核桃产品货架期及品质的重要影响,并结合核桃产品货架期研究中的3个重要方向,简要综述核桃产品货架期研究的发展方向。
Walnut is delicious and has high nutritional value,but due to its high fat content,it is easy to oxidize and deteriorate,and it is difficult to store in a short shelf life.Therefore,it has important practical significance to study the shelf life of it.Give a comprehensive introduction to the characteristics of walnut products,and explain the important effects of storage water content,storage temperature,oxygen concentration,light and relative humidity on the shelf life and quality of walnut products.Combining the three important aspects of walnut product shelf life research direction,the innovation and development direction of walnut product shelf life research are briefly reviewed.
作者
包永华
杨吉
BAO Yonghua;YANG Ji(The Department of Applied Engineering,Zhejiang Economic and Trade Polytechnic,Hangzhou 310018)
出处
《食品工业》
CAS
2022年第8期274-276,共3页
The Food Industry
基金
浙江经贸职业技术学院2021年度大学生创新项目(2021005)
浙江省高校国内访问工程师“校企合作项目”立项项目(111)。
关键词
核桃
货架期
氧化
walnut
shelf life
oxidation
