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蓝莓加工副产物资源综合利用及新业态发展趋势

Comprehensive Utilization of Blueberry Processing By-Product Resources and Development Trend of New Business Forms
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摘要 蓝莓因其较高的营养价值,被誉为“浆果之王”,深受消费者喜爱。随着蓝莓加工业的迅速发展,加工过程中产生的副产物资源日益丰富,因此,提升这些副产物资源的利用率成为践行国家“节粮减损”行动的一个重要途径。总结了蓝莓加工副产物在功效成分的提取、功能活性物质的应用、生物质的转化及食品的智能包装等多个方面的应用现状。探讨了制约蓝莓加工副产物行业发展的几个主要问题,包括副产物的开发和利用程度较低,高效保留功效成分的提取技术不够完善,以及功能提取物的加工活性稳态技术不足,且市场上高附加值的功能产品类型较为单一等。针对这些问题,提出了几项关键措施以提升蓝莓加工副产物的资源利用效率,包括对副产物中活性成分的高稳态技术进行攻关,深入挖掘活性成分精准营养功效,开发多元化和个性化的功能性产品,构建完善的加工标准与质量保障体系等。通过对蓝莓加工副产物资源利用现状及存在问题的系统总结,结合合理化的建议和未来发展趋势的展望,希望为蓝莓加工副产物高值化利用及高质量发展提供参考依据。 Blueberry,known as the“king of berries”,is loved by consumers because of their high nutritional value.With the rapid development of blueberry processing industry,the by-products resources generated during the processing are becoming increasingly abundant.Comprehensively improving the utilization rate of by-product resources is an important way to practice the national“grain conservation and loss reduction”strategy.Application status of blueberry processing by-products in terms of efficacy component extraction,functional activity application,biomass conversion,and intelligent food packaging was summarized.Main problems restricting the overall development of the blueberry processing by-products industry were discussed,including low level of development and utilization of by-products,incomplete extraction technology for high retention of functional components,insufficient steady-state technology for processing activity of functional extracts,and a relatively single type of high value-added functional products in the market.In view of the existing problems,it was proposed that the key measures to effectively improving the utilization of blueberry by-product resources was to tackle the high steady-state technology of active ingredients in by-products,deeply explore precise nutritional benefits of active ingredients,develop diversified and personalized functional products,and construct complete processing standards and quality assurance systems.Current situation and existing problems of resource utilization of blueberry processing by-products were systematically summarized,and rational suggestions and future development trends were proposed,aiming to provide reference for the high-value utilization and high-quality development of blueberry processing by-products.
作者 李斌 鲍义文 李佳欣 洪婉琪 肖亚华 司旭 王亮 何迎 LI Bin;BAO Yiwen;LI Jiaxin;HONG Wanqi;XIAO Yahua;SI Xu;WANG Liang;HE Ying(Food Science College,Shenyang Agricultural University,Shenyang 110866,China;Zhejiang Lanmei Technology Co.Ltd.,Zhuji 311800,China)
出处 《食品科学技术学报》 EI CAS CSCD 北大核心 2024年第4期1-10,共10页 Journal of Food Science and Technology
基金 “十四五”国家重点研发计划课题(2022YFD2100803) 浙江省领雁项目(2023C02046)。
关键词 蓝莓 加工副产物 蓝莓果渣 资源利用 高附加值 blueberry processing by-product blueberry pomace utilization of resources high added value
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