胡萝卜的营养功能、加工及其综合利用研究现状  

Research status nutritional and healthy function of carrot and its processing and comprehensive utilization

作　　者：陈瑞娟[1,2] 毕金峰[1,2] 陈芹芹[2] 刘璇[2] 吴昕烨[2] 周禹含[1,2] 

机构地区：[1]沈阳农业大学食品学院,硕士研究生毕辽宁沈阳110061 [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10期201-206,共6页Food and Fermentation Industries

基　　金："公益性行业(农业)科研专项经费资助(NO.201303079)";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"(NO.2012BAD31B06)

摘　　要：胡萝卜富含活性物质和营养成分。文中综述了胡萝卜的营养价值和功能性质,阐述了国内外胡萝卜产品的加工现状。针对研究现状和产生的问题,从胡萝卜综合利用的角度出发,一方面提出开发出新型保健功效显著的胡萝卜保健产品;另一方面提出如何提高胡萝卜的利用率,减少资源浪费,增加经济效益。并对胡萝卜产品开发的前景进行了展望。Carrots are rich in nutrients and active components, which are recognized as the ＂healthy vegetables＂. In this paper, nutritional value and functional properties of carrots were reviewed, the domestic and overseas processing status of carrot products were also described. From the perspective of comprehensive utilization, the research situation and existed problems, two solutions were proposed. One was to develop new types of high efficient health care carrot products, and another one was to improve the utilization ratio of carrot that reduce the waste of resources and increase the economic benefits. Moreover, the prospect of carrot products were also discussed.

关 键 词：胡萝卜 营养保健功能 加工现状 综合利用 前景 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]