国内外果蔬粉加工技术与产业现状及展望  

Research on Techniques and Industry Situation and Prospect for Fruit-vegetable Powder Processing in Domestic and Aboard

作　　者：毕金峰[1] 陈芹芹[1] 刘璇[1] 吴昕烨[1] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193

出　　处：《中国食品学报》2013年第3期8-14,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：公益性行业(农业)科研专项经费资助(20130373);国家“十二五”科技支撑计划课题(2012BAD31B06)资助

摘　　要：果蔬粉不仅具有丰富的营养价值,还具有良好的理化特性和功能性质。本文综述果蔬粉的制备技术及粉质特性研究现状,分析国内外果蔬粉加工产业现状及存在问题,并对果蔬粉的研究重点和应用前景进行展望。Fruit-vegetable powders （FVP） not only had high nutritional values, but also had good physicochemical and functional properties. In this paper, the preparation technologies and characteristics evaluation of FVP were summarized, and the current industry status and key problems of FVP processing around the world were analyzed. The research emphasis and development trend of FVP were also discussed.

关 键 词：果蔬粉 制备 特性 应用 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]