国内外蓝莓加工技术研究进展  

Research progressing on blueberry processing at home and abroad

作　　者：孟宪军[1] 邵春霖[1,2] 毕金峰[1,2] 陈芹芹[2] 李斌[1] 张家臣 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]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：《食品与发酵工业》2013年第8期172-175,共4页Food and Fermentation Industries

基　　金：公益性行业(农业)科研专项经费资助(201303073);国家"十二五"科技支撑计划课题"复合果蔬新产品创制与节能减排关键技术开发及示范"(2012BAD31B06)资助

摘　　要：蓝莓是一种越橘属浆果,除含有基础营养物质之外,其富含花青素、超氧化物歧化酶等,具有抗肿瘤、清除自由基、防范眼疾等功能。该文中综述了近年来蓝莓饮料、干制品、功能成分等加工技术研究进展,以期为蓝莓加工提供理论依据。Blueberry belongs to Vaccinium fruit genus. Except for the basic nutrients, it has abundant of anthocyanin and superoxide dismutase （SOD）. It can prevent tumor, scavenge free radicals and prevent eye diseases. The recent re- search achievement of processing technology was summarized, involving processing technology of blueberry beverage, drying products and functional nutrients. The aim of this paper is to provide theoretical basis for blueberry processing.

关 键 词：蓝莓 加工技术 研究进展 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]